YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp steamed green beans and fluffy brown rice, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
PREPARATION
Rinse the green beans and trim the ends.
Place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat a stainless steel or cast iron skillet over medium-high heat and add the avocado oil.
Once the oil is shimmering, place the salmon in the pan skin-side down.
Press down gently with a spatula and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is just opaque in the center.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and green beans, finishing the dish with a fresh squeeze of lemon juice.