YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of steamed green beans, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
2/3 cup cooked Brown Rice
1.5 cups steamed Green Beans
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice and warm it through.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans, garnishing with a fresh lemon wedge if desired.