YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon and steamed green beans served over brown rice, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the ends of the green beans and steam them in a steamer basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes perfectly crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.
Plate the brown rice and steamed green beans, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish before serving.