YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season 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 shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until your preferred doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until bright green and tender.
Warm the pre-cooked brown rice in a small saucepan with a teaspoon of water to keep it moist.
Toss the steamed green beans with the minced garlic and a splash of lemon juice.
Serve the seared salmon over the brown rice with the garlic green beans on the side, finishing with the remaining lemon juice.