YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
2 cups fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon juice
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked frozen brown rice for a quicker meal.
Trim the ends of the green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches your desired level of doneness.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.