YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 wedge Fresh Lemon
0.25 teaspoon Sea Salt
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked steamed rice.
Steam the green beans for 5-6 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Arrange the salmon over the brown rice and green beans, finishing with a fresh squeeze of lemon juice.