YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with steamed broccoli and mushrooms, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Broccoli Florets
0.5 cup Sliced White Mushrooms
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press firmly with a spatula for 30 seconds to prevent curling and ensure a crispy skin.
Cook the salmon undisturbed for 4 to 5 minutes until the skin is golden and the flesh is cooked halfway through.
While the salmon sears, place the broccoli florets and sliced mushrooms in a steamer basket over boiling water, cover, and steam for 5 minutes until tender-crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Plate the salmon alongside the brown rice and steamed vegetables, drizzling the lemon juice over the fish and broccoli just before serving.