YOUR SOLIN GENERATED RECIPE
Seared Salmon 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 fresh lemon.
INGREDIENTS
5 ounces Wild 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
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the brown rice and green beans alongside the salmon fillet and finish with a fresh squeeze of lemon juice over the entire dish.