Name: Seared Salmon with Roasted Brussels Sprouts and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Salmon Fillet; 1.5 cups Brussels Sprouts, halved; 0.5 cup Cooked Brown Rice; 1 teaspoon Extra Virgin Olive Oil; 1 wedge Fresh Lemon; 1 pinch Sea Salt and Black Pepper

Seared Salmon with Roasted Brussels Sprouts and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Brown Rice

Pan-seared salmon and roasted Brussels sprouts served over brown rice with a finishing squeeze of zesty lemon.

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NUTRITION

Protein

46.4g

Fat

18.3g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 wedge Fresh Lemon

1 pinch Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Toss the halved Brussels sprouts with olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the sprouts for 20-22 minutes, tossing halfway through, until the outer leaves are perfectly charred and the centers are tender.
4
While the vegetables roast, heat a heavy-bottomed non-stick skillet over medium-high heat.
5
Season the salmon fillet with a pinch of salt and pepper, then place it in the pan skin-side down.
6
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque in the center.
7
Warm your pre-cooked brown rice and portion it onto a plate alongside the roasted Brussels sprouts.
8
Place the seared salmon on top and finish with a bright squeeze of fresh lemon juice.