YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon paired with nutty brown rice and tender-crisp green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5 ounces Wild Sockeye 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 directions until fluffy and set aside.
Trim the ends of the green beans and steam them over boiling water for about 5 minutes until they reach a vibrant, tender-crisp texture.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear and season with a pinch of sea salt.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Place the salmon in the hot pan and sear for approximately four minutes until the skin is golden and crispy.
Flip the fillet carefully and continue cooking for another two to three minutes until the fish is opaque and flakes easily.
Plate the seared salmon alongside the warm brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.