YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender steamed green beans, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-6 minutes until tender-crisp.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Arrange the brown rice and steamed green beans on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.