YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with fluffy brown rice and tender-crisp green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Wash and trim the ends of the fresh green beans.
Place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until they are bright green and tender-crisp.
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 olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it to ensure a golden crust.
Flip the salmon carefully and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the brown rice and steamed green beans.
Squeeze the fresh lemon juice over the salmon and vegetables just before serving.