YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Steam the green beans in a steamer basket over boiling water for 5 to 7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear, then season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to prevent curling.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip carefully.
Cook the salmon for another 2 to 3 minutes on the second side until it reaches an internal temperature of 145°F and flakes easily with a fork.
Arrange the warm cooked brown rice on a plate and top with the seared salmon fillet.
Serve the steamed green beans on the side and drizzle the entire dish with fresh lemon juice for a bright finish.