YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
1 clove Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, flesh-side down, and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the fillet and cook for another 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is searing, 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.
In a small bowl, whisk together the remaining teaspoon of avocado oil, minced garlic, and lemon juice.
Toss the steamed green beans with the garlic-lemon mixture.
Plate the seared salmon alongside the brown rice and green beans, garnishing with an extra lemon wedge if desired.