YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Cauliflower Rice
Pan-seared wild pink salmon served over a bed of fluffy cauliflower rice and tender steamed broccoli, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
8 oz Pink Salmon Fillet
1 cup Broccoli Florets
1 cup Cauliflower Rice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat a large non-stick skillet over medium-high heat and lightly coat with avocado oil spray.
Place the salmon in the pan and sear for about 4 minutes until the skin is crispy, then flip and cook for 2 more minutes until opaque.
While the salmon sears, steam the broccoli florets and cauliflower rice in a steamer basket until they are tender-crisp and vibrant.
Transfer the cauliflower rice to a plate, top with the seared salmon and broccoli, and finish with a bright squeeze of fresh lemon juice.