YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Cauliflower Rice
Pan-seared wild salmon served over a bed of light cauliflower rice and steamed broccoli florets, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
1 cup Broccoli Florets
1 cup Cauliflower Rice
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon is searing, place broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
In a separate small skillet, sauté the cauliflower rice with a splash of water for 3-4 minutes until softened.
Plate the cauliflower rice and broccoli, top with the seared salmon, and finish with a fresh squeeze of lemon juice.