YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
0.5 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions if not already cooked.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are tender-crisp and vibrant green.
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 in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the flesh is opaque.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.