YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with tender steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.7 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 teaspoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and steam them in a basket over boiling water for five to seven minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for four to five minutes without moving it until the skin is golden and crispy.
Carefully flip the salmon and cook for another two to three minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the nutty brown rice and steamed green beans, then finish with a fresh squeeze of lemon juice.