YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender green beans, finished with a squeeze of fresh lemon and a touch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 3 minutes or until the internal temperature reaches 145°F.
While the salmon cooks, place the green beans in a steamer basket over an inch of boiling water.
Cover and steam the green beans for 5-6 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or the microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.