YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Brown Rice
Pan-seared wild salmon served with nutty brown rice and oven-roasted brussels sprouts, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
1.5 cups Brussels Sprouts, halved
0.5 cup Cooked Brown Rice
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the halved brussels sprouts with half of the olive oil, sea salt, and black pepper directly on the baking sheet.
Roast the sprouts for 20 to 25 minutes until the outer leaves are deeply charred and the centers are tender.
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with the remaining salt and pepper.
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side up in the hot pan and sear for 4 minutes until a golden crust forms.
Flip the fillet carefully and continue cooking for another 3 to 4 minutes until the fish is just opaque and flakes easily.
Warm the pre-cooked brown rice and fluff it with a fork.
Serve the seared salmon over the bed of brown rice with the roasted brussels sprouts on the side.
Drizzle the fresh lemon juice over the salmon just before serving for a bright finish.