YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served with tender steamed green beans and fluffy brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, then drizzle the entire dish with fresh lemon juice before serving.