YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Cauliflower Rice
Pan-seared wild salmon served over fluffy cauliflower rice with tender-crisp green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
8 oz Wild Salmon Fillet
1 cup Fresh Green Beans
1 cup Cauliflower Rice
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until tender-crisp.
In a separate small skillet, sauté the cauliflower rice over medium heat for 3-4 minutes until heated through and slightly softened.
Plate the cauliflower rice and green beans alongside the seared salmon and finish with a fresh squeeze of lemon juice.