YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with fluffy brown rice and tender green beans, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
6 oz Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and opaque.
Serve the seared salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.