YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Rice and Roasted Broccoli
Pan-seared wild sockeye salmon paired with fluffy steamed rice and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
1/4 cup White Rice, cooked
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare the steamed rice according to package directions or heat your pre-cooked rice.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just cooked through.
Plate the salmon alongside the steamed rice and roasted broccoli, finishing with a fresh squeeze of lemon juice.