YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and steamed green beans, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Place a steamer basket over a pot of boiling water and steam the green beans for 5-7 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure the skin becomes crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Arrange the brown rice and steamed green beans on a plate and top with the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice just before serving.