Seared Salmon With Roasted Brussels Sprouts And Wild Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Fish · pescatarian, gluten-free, high-protein
781 cal
46g protein
57g carbs
41g fat
per serving · estimated
Ingredients
- 3/4 lb salmon fillets, skin on
- 3/4 cup wild rice blend
- 1 lb 2 oz Brussels sprouts, halved
- 1 3/4 tbsp olive oil
- 1 tbsp butter
- 1 lemon
- 1 tsp each kosher salt, black pepper, garlic powder
Method (tap to check — screen stays awake)
- Simmer the wild rice blend in salted water per the package, about 25 minutes, until the grains have split open and are chewy-tender; drain any excess.
- Heat the oven to 425F, toss the sprouts with 2 tbsp oil and salt, and roast them cut-side down 20 minutes until the flat faces are nearly black and the centers are tender.
- Pat the salmon skin bone dry and season both sides; wet skin will stick and tear.
- Heat the remaining oil in a heavy skillet over medium-high and lay the fillets in skin-side down, pressing each flat for 10 seconds.
- Cook 5 minutes without moving, until the skin releases on its own and the flesh has turned opaque two-thirds of the way up the side.
- Flip, add the butter, and cook 2 minutes more, basting, until the center reads 125F and flakes under light pressure.
- Squeeze the lemon over and serve on the rice with the sprouts.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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