YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Seared wild salmon fillet served over a bed of nutty brown rice and tender green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until vibrant green and crisp-tender.
Pat the salmon fillet 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.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the brown rice and green beans, top with the seared salmon, and drizzle with fresh lemon juice before serving.