YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and steamed green beans, finished with a squeeze of lemon and a sprinkle of crisp sea salt.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon is searing, steam the green beans in a steamer basket over boiling water for 5-6 minutes until vibrant and tender.
Plate the seared salmon alongside the warm brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.