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 fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Wild Coho Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of 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 about four minutes until the skin is crispy.
Flip the fillet carefully and cook for another three minutes until the flesh is opaque and flakes easily.
Steam the green beans in a steamer basket over boiling water for five minutes until they are vibrant green and tender-crisp.
Fluff the pre-cooked warm brown rice and plate it alongside the steamed green beans.
Top the rice with the seared salmon and finish with a squeeze of fresh lemon juice.