YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and steamed green beans, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 ounces Salmon Fillet
0.4 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked 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 fillet in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just 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 4 to 5 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the rice and green beans, serving immediately with a fresh lemon wedge for a bright finish.