Seared Salmon with Garlic Broccoli, Crispy Potatoes, and Brown Rice

Preparing the salmon Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the salmon skin-side down and cook for 4-5 minutes, or until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, depending on thickness, until cooked through. Remove from the skillet and set aside.

Roasting the potatoes Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet and roast for 25-30 minutes, or until crispy and golden, tossing halfway through the cooking time.

Steaming the broccoli While the potatoes are roasting, steam the broccoli florets in a steamer or a pot with a little water until tender but still vibrant green, about 5-7 minutes. Season with salt to taste.

Preparing the garlic sauce In the same skillet used for the salmon, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in broth and lemon juice, and bring to a simmer. Let the sauce reduce slightly, then season with salt and pepper to taste.

Cooking the brown rice Rinse the brown rice under cold water. Bring 2 cups of water to a boil in a pot, then add the rice and a pinch of salt. Reduce to a simmer, cover, and cook for about 45 minutes, or until the rice is tender and water is absorbed.

Assembling the dish Serve the seared salmon on a bed of brown rice. Arrange the crispy potatoes and steamed broccoli on the side. Drizzle the garlic sauce over the broccoli and salmon before serving.