YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with fiber-rich brown rice and steamed green beans, featuring a perfectly crispy skin and a bright squeeze of lemon.
INGREDIENTS
6.35 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
2 teaspoons Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season the flesh side with a pinch of sea salt and black pepper.
Heat one teaspoon of avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon sears, steam the green beans in a steamer basket over boiling water for 4-6 minutes until tender-crisp.
Toss the steamed green beans with the remaining teaspoon of avocado oil and a light sprinkle of salt.
Plate the seared salmon alongside the warm brown rice and seasoned green beans, finishing with an optional squeeze of fresh lemon juice.