YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served with fluffy brown rice and tender-crisp steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the fresh green beans and steam them in a basket over boiling water for 5-7 minutes until they are tender-crisp.
Pat the salmon fillet 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 the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright, clean finish.