YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Broccoli and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender steamed broccoli, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1.5 cups Steamed Broccoli Florets
1 tsp Avocado Oil
Fresh lemon wedge for garnish
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or well-seasoned cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot skillet and press down gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon reaches your desired level of doneness.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are vibrant green and fork-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed broccoli, finishing the dish with a generous squeeze of fresh lemon juice.