YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans, trimmed
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt, black pepper, and a pinch of garlic powder if desired.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and crisp-tender.
Flip the salmon and cook for an additional 2-3 minutes, or until it reaches your desired level of doneness.
Warm the pre-cooked brown rice in a small saucepan or microwave with a splash of water to keep it moist.
Plate the salmon alongside the brown rice and steamed green beans, drizzling the entire dish with fresh lemon juice before serving.