YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of steamed green beans, finished with a squeeze of lemon for a bright, citrusy pop.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon fillet
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Steam the green beans in a steamer basket over boiling water until tender-crisp, which usually takes about 5 to 7 minutes.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea 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.
Place the salmon in the pan skin-side up and sear undisturbed for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the fillet and continue cooking for 3 to 4 more minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon immediately alongside the warm brown rice and steamed green beans.
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables for a bright finish.