YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice with tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil begins to shimmer.
Place the salmon fillet in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 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 to 6 minutes until tender-crisp.
Heat the pre-cooked brown rice in a small pot or microwave until steaming and fluffy.
Arrange the salmon, brown rice, and green beans on a plate and finish with a fresh squeeze of lemon juice over the entire dish.