YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 minutes without moving it to achieve a crispy skin.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Fluff the brown rice and place it on a plate alongside the steamed green beans.
Top with the seared salmon and drizzle everything with fresh lemon juice before serving.