YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender-crisp green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild Salmon Fillet
1 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions until it is tender and fluffy.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Carefully place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Flip the salmon fillet and cook for an additional 3-4 minutes until the center is just opaque and the fish flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables for a bright, citrusy touch.