YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp-tender green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans, trimmed
0.5 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
Sea salt and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Place the trimmed green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until they are crisp-tender and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides generously with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
Flip the fillet and continue cooking for another 3 to 4 minutes until the salmon is just opaque in the center.
Arrange the salmon, brown rice, and green beans on a plate and drizzle the fresh lemon juice over the fish and vegetables before serving.