YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
0.5 teaspoon Garlic Powder
0.5 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, 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 press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the entire dish with fresh lemon juice before serving.