YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served alongside fluffy brown rice and steamed green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7.5 ounces Wild-Caught Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
Sea salt and black pepper to taste
1 Lemon wedge
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and freshly cracked black pepper.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact, searing for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon is searing, 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 and fluff it with a fork before placing it on a plate.
Serve the seared salmon over the rice with the steamed green beans on the side, garnishing with a fresh lemon wedge for squeezing over the fish.