YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Avocado Oil
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 medium skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 to 6 minutes until tender-crisp.
Fluff the pre-cooked brown rice and warm it in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed green beans, garnishing with a fresh lemon wedge if desired.