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 ounces Wild Atlantic Salmon; 1/2 cup Cooked Brown Rice; 1 cup Brussels Sprouts; 1 teaspoon Avocado Oil; 1 tablespoon Lemon Juice; 1/4 teaspoon Garlic Powder

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 and roasted Brussels sprouts served over brown rice, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

44.8g

Fat

18.1g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1 cup Brussels Sprouts

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim and halve the Brussels sprouts, then toss them with sea salt and black pepper before spreading them on the baking sheet.
3
Roast the sprouts for 20 minutes until they are tender and have developed crispy charred edges.
4
Season the salmon fillet generously with garlic powder, sea salt, and black pepper.
5
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat.
6
Place the salmon in the hot pan and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 minutes.
7
Warm the cooked brown rice in a small saucepan or microwave until steaming.
8
Plate the salmon over the rice with the roasted sprouts on the side and drizzle everything with fresh lemon juice.