YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice with a side of crisp steamed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are vibrant and 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 skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through and opaque.
Plate the salmon alongside the brown rice and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.