YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of tender steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Place the green beans in a steamer basket over boiling water and cook for 5-7 minutes until tender-crisp.
Pat the salmon fillet 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.
Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Plate the brown rice and green beans alongside the salmon.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.