YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Brown Rice
Pan-seared wild salmon fillet served alongside nutty brown rice and tender steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6.8 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 1/4 cups Steamed Broccoli
1 teaspoon Extra Virgin Olive Oil
1 Lemon Wedge
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked rice to save time.
Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.