YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Herbed Brown Rice
Pan-seared wild salmon served over a bed of fluffy herbed brown rice with tender-crisp steamed green beans and a bright squeeze of lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon
1 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tbsp Lemon Juice
1 tbsp Fresh Parsley
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F or desired doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are tender-crisp and vibrant green.
In a small bowl, fluff the warm cooked brown rice and stir in the freshly chopped parsley and half of the lemon juice.
Plate the herbed brown rice, top with the seared salmon, and serve the steamed green beans on the side.
Drizzle the remaining lemon juice over the salmon and vegetables before serving.