YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.25 cup Shelled Edamame
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare brown rice according to package instructions or use pre-cooked rice warmed through.
Steam the green beans and shelled edamame together in a steamer basket over boiling water for 5-6 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is crispy and the flesh is cooked halfway through.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily.
Arrange the brown rice on a plate, top with the seared salmon, and serve the green bean and edamame mixture on the side.
Drizzle the entire dish with fresh lemon juice just before serving.