YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Rice
Pan-seared wild salmon with a perfectly crispy skin, served alongside charred garlic broccoli and fluffy jasmine rice.
INGREDIENTS
10 oz Wild Atlantic Salmon Fillet
1.5 cups Broccoli Florets
0.6 cup Cooked Jasmine Rice
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) for the broccoli.
Toss the broccoli florets with half of the minced garlic and a tiny splash of water on a baking sheet, then season with a pinch of sea salt.
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare your jasmine rice according to package instructions if not already cooked.
Pat the salmon fillet completely dry with a paper towel and season the skin and flesh with salt and pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it to achieve a crispy skin, then flip and cook for another 2-3 minutes for medium-rare to medium doneness.
Stir the remaining minced garlic into the warm rice and fluff with a fork.
Plate the salmon alongside the roasted broccoli and garlic rice, finishing with an optional squeeze of fresh lemon juice.