YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and snappy steamed green beans, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water, cover, and steam for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small pot with a splash of water or in the microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the dish with a squeeze of fresh lemon juice if desired.