YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Roasted Vegetables and Brown Rice
Pan-seared salmon and herb-roasted vegetables served over fluffy brown rice with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
1/2 cup cooked Brown Rice
1 cup chopped Zucchini
1/2 cup chopped Red Bell Pepper
1 tbsp Avocado Oil
1 Lemon wedge
Dried Oregano, Sea Salt, and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped zucchini and red bell pepper with half of the avocado oil, dried oregano, sea salt, and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly browned.
While the vegetables roast, heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Fluff the pre-cooked brown rice and place it in a serving bowl.
Top the rice with the roasted vegetables and the seared salmon fillet.
Finish the dish with a fresh squeeze of lemon juice for a bright, zesty finish.