YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.75 cup cooked Brown Rice
1 cup Green Beans
1 tsp Avocado Oil
0.5 tsp Garlic Powder
PREPARATION
Season the salmon fillet evenly with garlic powder, sea salt, and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant green and crisp-tender.
Warm the pre-cooked brown rice and fluff it with a fork before plating.
Serve the seared salmon alongside the brown rice and steamed green beans, garnishing with a fresh lemon wedge for a bright finish.