YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with fiber-rich brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them for about 5 minutes until they are bright green and crisp-tender.
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 skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.