YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
2 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Carefully place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes without moving it to ensure a crispy finish.
Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon is searing, place the green beans in a steamer basket over an inch of boiling water, cover, and steam for 5 minutes until vibrant and crisp-tender.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Arrange the salmon, brown rice, and steamed green beans on a plate and drizzle the entire dish with fresh lemon juice before serving.