YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon and Broccoli
Salmon fillets roasted with a fragrant lemon-herb rub alongside crisp-tender broccoli, served over a bed of fluffy rice for a bright and zesty finish.
INGREDIENTS
5 oz Salmon fillet
1.5 cups Broccoli florets
0.25 cups Cooked brown rice
0 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Thaw the frozen salmon fillet completely in the refrigerator or under cool running water in a sealed bag.
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Pat the thawed salmon fillet very dry with paper towels and place it in the center of the prepared pan.
In a small bowl, whisk together the lemon juice, dried oregano, garlic powder, and half of the sea salt and pepper.
Brush the lemon-herb mixture generously over the top and sides of the salmon fillet.
Toss the broccoli florets in a separate bowl with the extra virgin olive oil and the remaining salt and pepper until evenly coated.
Arrange the seasoned broccoli in a single layer around the salmon on the sheet pan.
Roast in the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the broccoli is tender.
While the salmon roasts, warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the salmon and roasted broccoli over the bed of warm rice, drizzling any extra juices from the pan over the top.