YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed green beans, featuring a perfectly crisp skin.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
0.5 Lemon
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Place the green beans in a steamer basket over boiling water, cover, and steam for 5-7 minutes until tender-crisp and bright green.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125-130 degrees for medium-rare.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed green beans, finishing the dish with a generous squeeze of fresh lemon juice.