YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender steamed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender.
Reheat the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and green beans, then drizzle the fresh lemon juice over the fish and vegetables.