YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides generously 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 press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is very crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon sears, place the green beans in a steamer basket over boiling water, cover, and steam for 4-5 minutes until bright green and crisp-tender.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the salmon alongside the brown rice and steamed green beans, then finish the entire dish with a fresh squeeze of lemon juice.