YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice and tender-crisp green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Steam the green beans in a steamer basket over boiling water for five to seven minutes until they reach a tender-crisp texture.
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 shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.
Sear the salmon for four to five minutes until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional two to three minutes until the salmon is just opaque in the center.
Arrange the brown rice and steamed green beans on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.