YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.
Plate the seared salmon alongside the steamed green beans and brown rice.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.