YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender-crisp green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Avocado Oil
1 Lemon wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
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 completely dry with a paper towel and season both sides with a pinch of 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 skin-side down in the hot pan and press down lightly with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it to achieve a crispy skin, then flip and cook for an additional 2-3 minutes until the center is just opaque.
Arrange the brown rice and steamed green beans on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.