YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is golden and the center is just opaque.
While the salmon is cooking, place the green beans in a steamer basket over boiling water and steam for about 5 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 heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, serving immediately with a fresh lemon wedge for a bright finish.