YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender-crisp green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
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 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preferred level of doneness.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the lemon juice over the salmon and vegetables before serving.