YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp-tender steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1 cup Green Beans
1/2 cup Cooked Brown Rice
1 tsp Avocado Oil
1/2 Fresh Lemon
PREPARATION
Pat the salmon fillet completely 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 it begins to shimmer.
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 another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until bright green and tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish by squeezing the fresh lemon juice over the salmon and vegetables for a bright, citrusy pop.