YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with steamed green beans and brown rice, finished with a squeeze of zesty lemon for a bright, citrusy pop.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
Salt, black pepper, and lemon wedges for serving
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5-7 minutes until they are vibrant green and crisp-tender, then set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 up, and sear for 3-4 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed green beans.
Serve immediately with fresh lemon wedges to squeeze over the fish and vegetables.