YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Wild salmon fillet seared until golden and served with steamed green beans over nutty brown rice with a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them for 5-7 minutes until they are tender-crisp and vibrant.
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 cast-iron or non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 3 minutes until the center is just opaque.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables for a bright, clean finish.