YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Zucchini and Brown Rice
Pan-seared salmon served with herb-roasted zucchini and fluffy brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
3/4 cup Cooked Brown Rice
65 grams Zucchini, sliced
3/4 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Chives, chopped
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the sliced zucchini with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.
Roast the zucchini for 12-15 minutes until tender and slightly golden around the edges.
While the zucchini roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.
Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 3-4 minutes until cooked through.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the roasted zucchini and brown rice.
Drizzle the lemon juice over the salmon and garnish the entire dish with fresh chopped chives.