YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 wedge Fresh Lemon
PREPARATION
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 cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and portion it onto a plate alongside the steamed green beans.
Top the rice with the seared salmon fillet and finish the entire dish with a fresh squeeze of lemon juice.