YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon fillet
1/2 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 tsp Avocado Oil
1 wedge fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Place a steamer basket over a pot of boiling water, add the trimmed green beans, and steam for 5-7 minutes until tender-crisp.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.