YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and crisp-tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 1/2 cups Fresh Green Beans
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat half of the olive oil in a medium non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over an inch of boiling water, cover, and steam for 5 to 6 minutes until tender but still vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Toss the steamed green beans with the remaining olive oil and half of the lemon juice.
Serve the salmon alongside the rice and green beans, drizzling the remaining lemon juice over the fish before serving.