YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy aroma.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
0.45 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides lightly with 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 pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a golden crust forms.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque and flakes easily.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.