YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with tender steamed green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 ounces Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the fresh green beans and steam them for 5-7 minutes until they are tender-crisp and vibrant green.
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 shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through and flakes easily.
Plate the seared salmon alongside the brown rice and steamed green beans.
Finish the dish with a squeeze of fresh lemon juice over the fish and vegetables for a bright, citrusy touch.