YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served alongside steamed green beans and fluffy brown rice, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.25 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
0.5 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact for a crispy skin.
Sear the salmon for 4-5 minutes until the skin is golden and releases easily from the pan, then flip and cook for an additional 2-3 minutes.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon over the brown rice with the green beans on the side, finishing the entire dish with a fresh squeeze of lemon juice.