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 steamed green beans, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
7.4 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
PREPARATION
Cook the brown rice according to the package instructions until fluffy.
Steam the fresh green beans over boiling water until they reach a vibrant green and tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for several minutes until the skin is golden and releases easily from the pan.
Flip the fillet carefully and cook for an additional two to three minutes until the center is just opaque.
Serve the seared salmon immediately over the rice with the steamed beans and a fresh wedge of lemon.