YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served alongside fiber-rich steamed green beans and nutty brown rice, finished with a bright and zesty lemon squeeze.
INGREDIENTS
4.75 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
Fresh lemon wedge for garnish
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the extra virgin 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 fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and bright green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and green beans, finishing the dish with a fresh squeeze of lemon juice.