YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served alongside nutty brown rice and crisp-tender green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1/2 Fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2-3 minutes until your desired level of doneness is reached.
While the salmon is searing, steam the trimmed green beans in a steamer basket over boiling water for 5 minutes until vibrant and tender.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the salmon alongside the rice and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.