YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
0.5 wedge Fresh Lemon
PREPARATION
Prepare the brown rice ahead of time according to package instructions or use pre-cooked frozen brown rice for convenience.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp and vibrant green.
Fluff the brown rice and place it on a plate alongside the steamed broccoli.
Top with the seared salmon and finish the entire dish with a squeeze of fresh lemon juice.