YOUR SOLIN GENERATED RECIPE
Seared Salmon with Brown Rice and Roasted Broccoli
Pan-seared salmon fillet served over nutty brown rice and oven-roasted broccoli florets, finished with a squeeze of lemon for a crisp, savory bite.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
2 cups Broccoli florets
1.5 teaspoons Extra Virgin Olive Oil
Pinch of sea salt, black pepper, and garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper on the prepared baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the salmon fillet with salt, pepper, and a dash of garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes on the first side, then flip and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.
Warm the pre-cooked brown rice and plate it alongside the roasted broccoli.
Top the rice with the seared salmon and serve immediately with an optional squeeze of fresh lemon.