YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon paired with fluffy brown rice and tender-crisp green beans, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.