YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon served with fluffy brown rice and steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Sockeye Salmon
1 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot skillet and sear for 4 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender-crisp.
Warm the cooked brown rice in a small saucepan or microwave until heated through.
Arrange the salmon over a bed of brown rice with the steamed green beans on the side.
Drizzle the fresh lemon juice over the salmon and vegetables for a bright, citrusy finish.