YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Brown Rice
Pan-seared salmon served over nutty brown rice and tender steamed broccoli, finished with a drizzle of avocado oil for a bright, buttery finish.
INGREDIENTS
1.25 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
0.5 cup Steamed Broccoli Florets
1.5 tbsp Avocado Oil
1 tsp Fresh Lemon Juice
PREPARATION
Rinse the brown rice thoroughly and cook according to package directions until tender and fluffy.
Place the broccoli florets in a steamer basket over boiling water and steam for about 5 minutes until vibrant green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season very lightly with a pinch of sea salt and black pepper.
Heat the avocado oil in a small stainless steel or cast iron skillet over medium-high heat until shimmering.
Carefully place the salmon skin-side down in the skillet and sear for 3-4 minutes until the skin is golden and crisp.
Flip the salmon gently and cook for an additional 1-2 minutes until the fish is just opaque and cooked to your preference.
Plate the brown rice and steamed broccoli, then top with the seared salmon.
Drizzle any remaining avocado oil from the pan over the broccoli and finish with a squeeze of fresh lemon juice.