YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over fluffy brown rice and steamed green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
3/4 cup cooked Brown Rice
1 cup Green Beans
1/2 teaspoon Avocado Oil
1 Lemon wedge
PREPARATION
Pat the sockeye salmon dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the avocado oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down, pressing gently with a spatula to ensure even contact for a crispy finish.
Sear for 4 to 5 minutes, then carefully flip and cook for an additional 2 minutes until the center is just slightly translucent.
While the fish sears, steam the green beans in a steamer basket for 5 to 6 minutes until they are vibrant green and tender-crisp.
Portion the warm brown rice onto a plate and top with the seared salmon fillet.
Serve alongside the steamed green beans and finish the dish with a bright squeeze of fresh lemon juice.