YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender steamed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.7 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is cooked through and flakes easily with a fork.
While the salmon sears, steam the green beans in a steamer basket over boiling water for 5 minutes until they are vibrant green and crisp-tender.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and steamed green beans, finishing the dish with a generous squeeze of fresh lemon juice.