YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 Lemon Wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to develop a golden, crispy crust.
While the salmon sears, place the green beans in a steamer basket over boiling water and cook for 5 minutes until they are tender-crisp and bright green.
Carefully flip the salmon fillet and cook for an additional 2 to 3 minutes until the center is just opaque and the fish flakes easily with a fork.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and top with the seared salmon, serving the green beans alongside with a fresh squeeze of lemon over the fish.