YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Herbed Brown Rice
Pan-seared wild salmon served over fluffy herbed brown rice and steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.8 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1/2 teaspoon Avocado Oil
1 tablespoon Fresh Parsley, chopped
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions or prepare pre-cooked rice for serving.
Steam the green beans for 5 to 7 minutes until they are crisp-tender and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Toss the warm brown rice with the chopped fresh parsley and lemon juice.
Plate the seared salmon alongside the herbed rice and steamed green beans for a balanced, clean meal.