YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon with a golden crust served over nutty brown rice and tender green beans, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1.5 cups Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until tender-crisp.
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 medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, flesh-side down, and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches 145°F.
Arrange the salmon, rice, and green beans on a plate and drizzle the entire dish with fresh lemon juice before serving.