YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with tender steamed green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.25 teaspoon Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Wash and trim the ends of the fresh green beans.
Place the green beans in a steamer basket over a pot of boiling water, cover, and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon fillet and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.
Transfer the salmon to a plate alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the entire dish and serve immediately.