YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp-tender steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and crisp-tender.
Reheat the pre-cooked brown rice in a small saucepan with a splash of water until fluffy.
Plate the salmon alongside the brown rice and green beans, finishing the dish with a fresh squeeze of lemon juice.