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 bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
0.75 tablespoon Avocado Oil
0.25 Fresh Lemon
PREPARATION
Cook the brown rice in water or vegetable broth until fluffy and tender.
Steam the trimmed green beans over boiling water for 5 minutes until vibrant and crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to achieve a crispy skin.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the rice and green beans, serving with a fresh lemon wedge for a bright finish.