YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Filet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
0.5 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon filet 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 pan, skin-side up, and sear for 4-5 minutes until a golden-brown crust forms and the fish releases easily from the pan.
Carefully flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F or your desired level of doneness.
While the salmon is searing, place the green beans in a steamer basket over boiling water, cover, and steam for 5-6 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.