YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Season the salmon fillet with a pinch of salt and black pepper on both sides
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden
Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily
Steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until they are tender-crisp and vibrant green
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming
Arrange the salmon on a plate next to the brown rice and steamed green beans
Drizzle the entire dish with fresh lemon juice and finish with a touch of flaky sea salt for a bright pop of flavor