YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon and Crispy Vegetable Rice Bowl
Savor the delightful combination of a perfectly pan-seared salmon fillet layered over a bed of nutty brown rice and colorful, crispy vegetables. This bowl brings together tender, rich salmon with vibrant, slightly charred veggies and a hint of olive oil, creating a balanced and visually appealing meal that's satisfying and full of flavor.
INGREDIENTS
5 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Mixed Vegetables
1 teaspoon Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper, or your preferred seasoning.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the salmon fillet skin-side down and cook for about 3-4 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the salmon is just cooked through. Remove from the pan and set aside.
In the same skillet, add the mixed vegetables and sauté for 3-4 minutes until they become slightly crisp and charred around the edges.
If needed, use a microwave or stovetop to warm the pre-cooked brown rice until heated through.
Assemble the bowl by placing the warm brown rice at the base, topping it with the sautéed vegetables, and finally laying the pan-seared salmon on top.
Drizzle a tiny bit extra olive oil over the bowl if desired and serve immediately.