YOUR SOLIN GENERATED RECIPE
Seared Salmon 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 and flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Plate the salmon over the warm brown rice with the steamed green beans on the side.
Drizzle the lemon juice over the salmon and vegetables before serving.