YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and crisp-tender steamed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1 cup Green Beans
0.75 cup cooked Brown Rice
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked brown rice heated through.
Trim the ends of the green beans and steam them for 5-7 minutes until they are bright 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 a high-quality non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and sear for 4-5 minutes.
Carefully flip the salmon and sear for an additional 3-4 minutes until the internal temperature reaches 145°F and the exterior is golden.
Arrange the salmon, brown rice, and steamed green beans on a plate.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.