YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
0.5 teaspoon 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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.
Arrange the steamed green beans and seared salmon alongside the rice, garnishing with a fresh lemon wedge for a bright finish.