YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon with crispy skin served over nutty brown rice and steamed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon 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 steam them over boiling water for 5-7 minutes until they are tender-crisp.
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 non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Portion the warm brown rice and steamed green beans onto a plate.
Place the seared salmon on top and drizzle with fresh lemon juice before serving.