YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and crisp steamed green beans, finished with a squeeze of bright lemon and fresh dill.
INGREDIENTS
6 oz Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Fresh dill and sea salt to taste
PREPARATION
Cook the brown rice according to package directions or use pre-cooked brown rice to save time.
Trim the ends of the green beans and steam them for 5-7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the brown rice and green beans alongside the salmon, then garnish with fresh dill and a squeeze of lemon juice.