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

Preparing the salmon Season the salmon fillets (4) with salt (1 teaspoon) and pepper. Heat olive oil (1 tablespoon) 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 (3 large) Preheat your oven to 425°F (220°C). Toss the cubed potatoes (3 large) with olive oil (1 tablespoon), salt (1 teaspoon), pepper, and paprika (1 teaspoon). 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 (2 heads) While the potatoes (3 large) are roasting, steam the broccoli (2 heads) florets in a steamer or a pot with a little water (2 cups) until tender but still vibrant green, about 5-7 minutes. Season with salt (1 teaspoon) to taste.

Preparing the garlic (4 cloves) sauce In the same skillet used for the salmon, melt butter (2 tablespoons) over medium heat. Add minced garlic (4 cloves) and sauté until fragrant, about 1 minute. Stir in broth and lemon juice (1 tablespoon), and bring to a simmer. Let the sauce reduce slightly, then season with salt (1 teaspoon) and pepper to taste.

Cooking the brown rice (1 cup) Rinse the brown rice (1 cup) under cold water (2 cups). Bring 2 cups of water (2 cups) to a boil in a pot, then add the rice and a pinch of salt (1 teaspoon). Reduce to a simmer, cover, and cook for about 45 minutes, or until the rice is tender and water (2 cups) is absorbed.

Assembling the dish Serve the seared salmon on a bed of brown rice (1 cup). Arrange the crispy potatoes (3 large) and steamed broccoli (2 heads) on the side. Drizzle the garlic (4 cloves) sauce over the broccoli (2 heads) and salmon before serving.