YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Sockeye Salmon
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1/2 medium Lemon
PREPARATION
Prepare the brown rice according to the package instructions until fluffy and tender.
Trim the ends of the green beans and steam them for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.
Serve the salmon over the warm brown rice with the steamed green beans on the side and a fresh lemon wedge for squeezing.