YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 tablespoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the salmon in the hot pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for another 2-3 minutes until the fish is cooked through 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 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the serving plate.
Arrange the seared salmon and steamed green beans alongside the rice and serve immediately with a fresh lemon wedge.