YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with steamed green beans and nutty brown rice, finished with a squeeze of lemon and a sprinkle of sea salt for a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon filet
0.3 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1/2 Lemon, juiced
PREPARATION
Pat the salmon filet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and very crispy.
Carefully flip the filet and cook for another 2-3 minutes until the fish is just opaque and flakes easily.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5-6 minutes until bright green and crisp-tender.
Serve the seared salmon over the warm brown rice with the steamed green beans on the side.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.