YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Herbed Brown Rice
Pan-seared wild sockeye salmon served with tender steamed green beans and fluffy herbed brown rice, all finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Parsley, chopped
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until tender and fluffy.
Steam the green beans 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 and golden.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Fluff the cooked brown rice with a fork and stir in the finely chopped fresh parsley.
Plate the salmon alongside the herbed rice and steamed green beans, then drizzle the lemon juice over the fish just before serving.