YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Steamed Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to the package instructions until fluffy and tender.
Steam the fresh green beans over boiling water for five to seven minutes until they reach a vibrant green color.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for four minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional three minutes until the center is just opaque.
Plate the salmon alongside the rice and green beans, finishing the dish with a bright squeeze of fresh lemon juice.