YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender green beans with a bright, zesty squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until they are tender-crisp and vibrant green.
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 the oil is shimmering.
Place the salmon in the pan skin-side up and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.