YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served alongside fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
100 grams Cooked Brown Rice
150 grams Fresh Green Beans
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
PREPARATION
Place the fresh green beans in a steamer basket over a pot of boiling water and steam for 5 to 7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil begins to shimmer.
Carefully place the salmon fillet in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy exterior.
Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the seared salmon on a plate alongside the brown rice and steamed green beans.
Finish the dish by squeezing the fresh lemon wedge over the salmon and vegetables for a bright, citrusy finish.