YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Sautéed Green Beans and Brown Rice
Enjoy a vibrant plate featuring a perfectly seared salmon fillet accompanied by tender sautéed green beans and a serving of nutty brown rice, all elevated by a refreshing Greek yogurt lemon dill sauce. This dish brings together rich flavors and textures, balancing succulent fish with the crisp snap of green beans and the wholesome heartiness of brown rice.
INGREDIENTS
8.5 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1 cup Green Beans
150 grams Nonfat Greek Yogurt
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill
Salt and Black Pepper to taste
PREPARATION
Pat the salmon fillet dry and season both sides with salt and black pepper.
For the Greek yogurt sauce, mix the nonfat Greek yogurt with lemon juice and fresh dill in a small bowl. Adjust seasoning to taste and refrigerate until needed.
Cook the brown rice according to package instructions if not pre-cooked; measure out 0.75 cup cooked rice.
Steam or blanch the green beans until just tender, about 3-4 minutes, then drain.
Heat a non-stick skillet over medium-high heat and add 0.5 teaspoon of olive oil.
Place the salmon fillet in the hot skillet skin-side down (if skin-on) and sear for about 4-5 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until cooked through.
In a separate pan, lightly sauté the green beans with a pinch of salt in a splash of water or use the remaining olive oil from the skillet if available.
Plate the brown rice first, then place the seared salmon on top, and arrange the green beans to the side.
Drizzle the Greek yogurt lemon dill sauce over the salmon or serve alongside as a dipping sauce. Serve immediately.