YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
0.5 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 instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Arrange the brown rice and steamed green beans on a plate, top with the salmon fillet, and drizzle the entire dish with fresh lemon juice.