YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside steamed green beans and fluffy brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions using water or low-sodium broth until tender.
Trim the ends of the fresh green beans and steam them over boiling water for 5-7 minutes until they are vibrant and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon fillet skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the brown rice and green beans, then drizzle the fresh lemon juice over the fish just before serving.