YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Wild-caught salmon seared until golden and served with nutty brown rice and tender-crisp green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7.2 ounces Wild Atlantic Salmon Fillet
0.25 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
0.5 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet carefully and continue cooking for another 3 to 4 minutes until the internal temperature reaches 145°F.
While the salmon cooks, 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 in a small saucepan with a splash of water or in the microwave.
Plate the seared salmon alongside the rice and steamed green beans, drizzling the entire dish with fresh lemon juice before serving.