YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through but still moist in the center.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for about 5 minutes until they are vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon over the brown rice with the green beans on the side, then finish the dish with a fresh squeeze of lemon juice.