YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and wilted spinach with tender steamed broccoli and a squeeze of bright lemon.
INGREDIENTS
2.5 ounces Salmon Fillet
3/4 cup cooked Brown Rice
1 cup Broccoli florets
1 cup Baby Spinach
2 teaspoons Extra Virgin Olive Oil
1/4 medium Avocado
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Steam the broccoli florets over boiling water for 4-5 minutes until they are bright green and tender-crisp.
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.
Sear the salmon for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
While the salmon is finishing, stir the fresh baby spinach into the hot cooked rice until it wilts slightly from the residual heat.
Plate the spinach and rice mixture, top with the seared salmon and steamed broccoli.
Garnish with sliced avocado and a fresh squeeze of lemon juice before serving.