YOUR SOLIN GENERATED RECIPE
Cajun-Spiced Salmon with Creamy Skillet Corn, Roasted Broccoli, and Savory Rice
Savor the delightful blend of spicy, smoky Cajun salmon paired with a creamy skillet corn that wonderfully contrasts the charred, earthy notes of roasted broccoli and a serving of savory brown rice. This balanced dish promises a vibrant mix of textures and flavors that will excite your palate and satisfy your nutritional goals.
INGREDIENTS
4 oz Salmon Fillet
1/2 cup Frozen Sweet Corn Kernels
1/4 cup Low-Fat Milk
1 cup Broccoli
1/3 cup Cooked Brown Rice
1 tsp Cajun Seasoning
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper for the broccoli.
Pat the salmon dry and rub it with Cajun seasoning, salt, and pepper.
Heat a non-stick skillet over medium heat and add the olive oil. Sear the salmon for 2 minutes on each side until it develops a slight crust. Then, set aside.
In the same skillet, add the frozen corn and sauté for 3 minutes. Pour in the low-fat milk, stirring to combine into a light, creamy sauce. Cook for an additional 2 minutes and season with a pinch of salt and pepper.
Spread the broccoli florets on the prepared baking sheet, drizzle with a tiny bit of olive oil, and season with salt and pepper. Roast in the oven for about 10-12 minutes until tender and slightly charred.
Warm the cooked brown rice (if not freshly prepared) in a small saucepan or microwave.
Plate the dish by placing the savory rice as a base, then add the roasted broccoli. Arrange the seared Cajun salmon on top and spoon the creamy skillet corn around the salmon.
Finish with a light drizzle of any remaining pan juices from the salmon and serve immediately.