YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with steamed green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1/2 Fresh Lemon
PREPARATION
Rinse the brown rice and cook according to package instructions until tender.
Trim the ends of the green beans and steam them for 5 to 7 minutes until they are crisp-tender and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until the fish is cooked through to your preference.
Plate the salmon alongside the brown rice and green beans, finishing with a fresh squeeze of lemon juice.