YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served alongside nutty brown rice and tender-crisp green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1 wedge fresh Lemon
PREPARATION
Place the green beans in a steamer basket over boiling water and cook for 5-7 minutes until tender-crisp and vibrant green.
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Carefully place the salmon skin-side down in the hot skillet 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 crispy.
Flip the fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the salmon on a plate next to the rice and green beans, then finish with a squeeze of fresh lemon juice.