YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
Lemon wedge, salt, and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and reaches your desired level of doneness.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.