YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served alongside fiber-rich brown rice and steamed green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon fillet
0.75 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
Salt and pepper to taste
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until they are crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the pan 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.
Arrange the brown rice and steamed green beans on a plate, top with the seared salmon, and serve with a fresh lemon wedge for squeezing.