YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with fiber-rich brown rice and crisp steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1.5 cups Green Beans
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Bring a pot of water to a boil and cook the brown rice according to package directions until tender.
Place a steamer basket over a pot of simmering water and steam the green beans until they are vibrant and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is just opaque throughout.
Arrange the salmon on a plate alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.