YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of oven-roasted Brussels sprouts, finished with a squeeze of bright lemon and a hint of smoky charred edges.
INGREDIENTS
7.5 oz Wild-Caught Salmon Fillet
1.5 cups Brussels Sprouts, halved
0.5 cup Cooked Brown Rice
2 tsp Avocado Oil
Sea salt and black pepper to taste
Lemon wedge for serving
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the halved Brussels sprouts with one teaspoon of avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the sprouts for 20 to 25 minutes, tossing halfway through, until they are tender and the edges are crispy.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the internal temperature reaches 125°F for medium-rare.
Warm the pre-cooked brown rice in a small saucepan or microwave with a splash of water.
Plate the brown rice and roasted Brussels sprouts, then nestle the seared salmon on top and serve with a fresh lemon wedge.