YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon paired with tender steamed green beans and nutty brown rice, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
110 grams Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F and the flesh is opaque.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Serve the seared salmon alongside the rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice over the fish.