YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with crisp-tender steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
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 stainless steel or cast iron 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 perfectly crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is just cooked through and flakes easily.
Steam the trimmed green beans in a steamer basket over boiling water for about 5 minutes until they are vibrant and crisp-tender.
Serve the seared salmon alongside the warm brown rice and steamed greens, finishing the entire plate with a fresh squeeze of lemon juice.