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 bright lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Place the fresh green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until they are crisp-tender.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Carefully place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F or your desired level of doneness.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables for a bright, clean finish.