Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon Fillet; 1 cup Brussels Sprouts, halved; 0.5 cup Cooked Brown Rice; 1 tsp Olive Oil; 1 tbsp Fresh Parsley, chopped; 0.5 medium Lemon

Seared Salmon Fillet with Roasted Brussels Sprouts and Herbed 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 Herbed Brown Rice

Pan-seared salmon served with roasted Brussels sprouts and herbed brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

42.3g

Fat

17.4g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Brussels Sprouts, halved

0.5 cup Cooked Brown Rice

1 tsp Olive Oil

1 tbsp Fresh Parsley, chopped

0.5 medium Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt on the baking sheet.
3
Roast the sprouts for 20-25 minutes until they are tender and the outer leaves are golden and crisp.
4
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
7
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
8
Warm the pre-cooked brown rice and stir in the freshly chopped parsley.
9
Serve the seared salmon over the herbed rice with the roasted Brussels sprouts on the side.
10
Finish the dish with a generous squeeze of fresh lemon juice over the fish.