Ingredients:

  • 2 salmon fillets, 6 oz (170g) each
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 cup (190g) long-grain brown rice, rinsed
  • 2 cups (480ml) low-sodium vegetable or chicken broth
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) dried oregano
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 wedge lemon for garnish

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Rub with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
  2. Heat a 10-inch oven-safe skillet over medium-high heat. Place salmon skin-side down, pressing lightly for 30 seconds. Sear until skin is deep mahogany (3-4 minutes), flip and sear for 1 minute, then remove fillets to a plate.
  3. In the same skillet, add 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
  4. Stir in the rinsed brown rice and dried oregano, stirring constantly for 2 minutes until the rice smells nutty and looks translucent.
  5. Pour in the broth and stir to scrape up the browned bits (fond). Bring to a simmer on the stove.
  6. Cover the skillet with a tight-fitting lid or foil and transfer to a preheated oven at 375°F (190°C). Bake for 20 minutes.
  7. Remove from oven, scatter broccoli florets on top, return the seared salmon fillets to the pan, and bake uncovered for a few final minutes until broccoli is tender-crisp.
  8. Finish with fresh lemon juice and chopped parsley. Garnish with a lemon wedge before serving.