YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Cauliflower and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender roasted cauliflower, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
2 cups Cauliflower Florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets with 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the cauliflower for 20-25 minutes until the edges are golden brown and tender.
While the cauliflower roasts, prepare the brown rice according to package instructions if not already cooked.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes or until it reaches your desired level of doneness.
Plate the salmon alongside the roasted cauliflower and brown rice.
Drizzle the fresh lemon juice over the salmon and cauliflower just before serving for a bright finish.