YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over a bed of nutty brown rice and tender-crisp green beans, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.3 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Place the green beans in a steamer basket over boiling water and steam until they are tender-crisp.
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 skillet over medium-high heat until shimmering.
Carefully place the salmon in the skillet skin-side down and sear for about four to five minutes until the skin is crispy.
Flip the salmon and cook for another three to four minutes until the fish is opaque and flakes easily with a fork.
Arrange the cooked brown rice and steamed green beans on a plate.
Place the seared salmon on top and drizzle the entire dish with fresh lemon juice before serving.