YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or stainless steel skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is 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 crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed green beans, then drizzle everything with fresh lemon juice before serving.