YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Lentil Pilaf and Steamed Broccoli
Pan-seared salmon served over a velvety lentil and brown rice pilaf with tender steamed broccoli, finished with a squeeze of bright lemon.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup Cooked Brown Lentils
0.4 cup Cooked Brown Rice
1.5 cups Broccoli Florets
2 tbsp Non-fat Greek Yogurt
3/4 tbsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until opaque.
Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.
In a separate small pan, sauté the minced garlic in the remaining olive oil until fragrant.
Stir the cooked lentils and brown rice into the garlic oil, tossing until heated through.
Remove the lentil and rice mixture from the heat and fold in the Greek yogurt and lemon juice until the texture is creamy.
Plate the salmon over the creamy pilaf and serve with the steamed broccoli on the side.