YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice and steamed green beans, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes without moving it until the skin is crispy and releases easily.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5-6 minutes until they are vibrant green and crisp-tender.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the brown rice and green beans alongside the seared salmon and drizzle everything with the fresh lemon juice.