YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served alongside fluffy brown rice and tender-crisp steamed green beans.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Start by cooking the brown rice according to package instructions or use pre-cooked rice for convenience.
Steam the green beans in a steamer basket over boiling water until they are vibrant and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for several minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another few minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the fluffy brown rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables for a bright pop of flavor.