Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Atlantic Salmon Fillet; 1 cup Brussels Sprouts, halved; 1/2 cup Cooked Brown Rice; 1 tsp Avocado Oil; 1 tbsp Fresh Lemon Juice

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Brown Rice

Pan-seared salmon fillet served with roasted brussels sprouts and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

44.8g

Fat

18.2g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

1/2 cup Cooked Brown Rice

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the halved brussels sprouts with a tiny pinch of sea salt and roast for 20-25 minutes until the outer leaves are charred and crispy.
3
While the sprouts roast, heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat.
4
Pat the salmon fillet completely dry with a paper towel and season lightly with salt and pepper.
5
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.
6
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
7
Plate the warm brown rice alongside the roasted sprouts and top with the seared salmon.
8
Drizzle the fresh lemon juice over the fish just before serving for a bright finish.