YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp steamed green beans and nutty brown rice, finished with a squeeze of bright lemon juice.
INGREDIENTS
6 oz Wild Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Fresh Green Beans
1/2 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until your desired level of doneness is reached.
While the salmon cooks, place green beans in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Reheat pre-cooked brown rice or prepare a fresh batch according to package instructions.
Plate the salmon alongside the brown rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice.