YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice with tender-crisp green beans, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
5 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Avocado Oil
1/2 fresh Lemon
1/4 teaspoon Sea Salt
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt.
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 for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is crispy and releases easily from the pan.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water, cover, and steam for 5-7 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave if needed.
Plate the seared salmon alongside the brown rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables before serving.