YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Broccoli and Herbed Brown Rice
Pan-seared sockeye salmon served over fluffy herbed brown rice with tender steamed broccoli and a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Steamed Broccoli
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Parsley, chopped
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Chop the fresh parsley and fold it into the warm brown rice to infuse the flavor.
Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until they reach a tender-crisp texture.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 3-4 minutes until a golden crust forms.
Flip the fillet and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Plate the herbed rice and steamed broccoli alongside the salmon.
Drizzle the fresh lemon juice over the salmon and broccoli just before serving for a bright finish.