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 steamed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
8.8 oz Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
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 until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through and fluffy.
Plate the salmon alongside the rice and green beans, finishing the dish with a fresh squeeze of lemon juice.