YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served with fiber-rich brown rice and steamed green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 skillet over medium-high heat until the oil is shimmering and hot.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until they are vibrant green and crisp-tender.
Reheat the pre-cooked brown rice in a small pot with a tablespoon of water until heated through and fluffy.
Serve the seared salmon over the brown rice with green beans on the side, finishing the entire plate with a squeeze of fresh lemon juice.