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-crisp green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1/2 Fresh Lemon
PREPARATION
Place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
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 shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Arrange the brown rice and steamed green beans on a plate and top with the seared salmon.
Squeeze the fresh lemon juice over the entire dish before serving.