YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and steamed green beans, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 Lemon Wedge
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 shimmering.
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 to 5 minutes on the skin side, then flip and cook for another 2 to 3 minutes until the center is just opaque.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and crisp-tender.
Fluff the pre-cooked warm brown rice with a fork and plate it alongside the steamed green beans.
Top the rice and beans with the seared salmon fillet and serve with a fresh lemon wedge for squeezing over the fish.