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 bright lemon and perfectly crispy skin.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
1 clove Garlic, minced
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 but not smoking.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure the skin makes even contact with the heat.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and releases easily from the pan.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming.
Plate the brown rice and green beans alongside the salmon, then finish the dish with a drizzle of fresh lemon juice and the minced garlic.