YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Steam the green beans over boiling water for 5-7 minutes until they are vibrant and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque.
Arrange the rice and green beans on a plate and top with the seared salmon fillet.
Drizzle the fresh lemon juice over the fish just before serving for a bright finish.