YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon with crisp skin served alongside fiber-rich steamed green beans and nutty brown rice.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.25 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
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 or cast-iron skillet over medium-high heat until the pan is very hot.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact for a crisp skin.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Plate the salmon alongside the rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice.