YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served with tender steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7.2 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
0.5 Lemon
Salt, Pepper, and Garlic Powder to taste
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked brown rice until steaming.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Flip the salmon fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the seared salmon alongside the brown rice and steamed green beans, then finish the dish with a fresh squeeze of zesty lemon juice.