YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over brown rice and steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.2 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
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 medium non-stick skillet over medium-high heat until shimmering.
Carefully place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crisp.
Flip the fillet and continue cooking for 2 to 3 minutes until the fish is 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 tender-crisp.
Heat the pre-cooked brown rice in a small saucepan or microwave until steaming.
Serve the crispy salmon alongside the rice and green beans, finishing the entire plate with a bright squeeze of fresh lemon juice.