YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over brown rice and steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.8 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup 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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and reaches your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant green and crisp-tender.
Arrange the warm cooked brown rice on a plate and top with the seared salmon fillet.
Serve the steamed green beans on the side and finish the entire dish with a generous squeeze of fresh lemon juice.