YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Wild Rice
Pan-seared salmon fillet paired with nutty wild rice and tender steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Coho Salmon Fillet
0.85 cup cooked Wild Rice
1 cup steamed Green Beans
0.5 teaspoon Avocado Oil
Fresh lemon wedge
Pinch of sea salt and black pepper
PREPARATION
Rinse the wild rice and cook according to package instructions until tender, then measure out the required portion.
Trim the ends of the green beans and steam them for 5-7 minutes until they are vibrant and crisp-tender.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Serve the seared salmon alongside the wild rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables for a bright, zesty pop.