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 fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/3 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1/2 teaspoon Avocado Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Steam the green beans in a steamer basket over boiling water until they are vibrant and crisp-tender, about 5 minutes.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 sear for 4 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.