YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet paired with crisp steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
Lemon wedge and sea salt for garnish
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the ends of the green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5-7 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your preferred level of doneness.
Plate the seared salmon alongside the steamed green beans and brown rice.
Finish with a fresh squeeze of lemon juice over the fish and vegetables before serving.