YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and crisp-tender steamed green beans, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them for 5-7 minutes until they reach a crisp-tender texture.
Pat the salmon fillet completely 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 until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Serve the salmon immediately alongside the brown rice and green beans with a fresh lemon wedge on the side.