YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Wild salmon pan-seared until the skin is perfectly crispy, served alongside fiber-rich brown rice and tender steamed green beans with a bright squeeze of lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Avocado Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season with a pinch of 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 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 golden and releases easily from the pan.
Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon cooks, place green beans in a steamer basket over boiling water and steam for 4-5 minutes until vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water.
Plate the salmon over the brown rice with the green beans on the side.
Whisk the lemon juice and minced garlic together and drizzle over the salmon and vegetables before serving.