YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.4 cup Cooked Brown Rice
1.5 cups Steamed Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 3 minutes until the fish is just opaque and flakes easily with a fork.
Steam the green beans in a steamer basket over boiling water for about 5 minutes until they are bright green and crisp-tender.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Plate the seared salmon alongside the brown rice and green beans.
Drizzle the entire dish with fresh lemon juice and garnish with lemon zest for a bright finish.