YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with tender steamed green beans and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 teaspoon Avocado Oil
0.5 medium Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 130°F for a perfect medium.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and tender-crisp.
Reheat the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Plate the salmon alongside the rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice.