YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with steamed green beans and nutty brown rice, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, steam the green beans over a pot of boiling water for about 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice.