YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet 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
7.5 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
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and continue cooking for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Serve the seared salmon alongside the brown rice and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.