YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Place a steamer basket over a pot of boiling water, add the green beans, and steam for 5-7 minutes until vibrant and crisp-tender.
While beans steam, heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down if applicable, and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Warm the pre-cooked brown rice in a small saucepan or microwave with a splash of water to maintain moisture.
Plate the salmon alongside the brown rice and steamed green beans, drizzling the entire dish with fresh lemon juice before serving.