YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
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 stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is crispy and golden.
Flip the fillet carefully and cook for an additional 2-3 minutes until the fish is opaque but still tender in the center.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant green and crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice.