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 bright squeeze of lemon and a sprinkle of sea salt.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
0.5 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 until the oil is shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5-6 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice and green beans alongside the salmon, finishing the dish with a fresh squeeze of lemon juice over the fish.