YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions until fluffy and set aside.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the 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 center is just opaque.
Serve the salmon immediately alongside the brown rice and steamed beans, finishing the dish with a fresh squeeze of lemon juice.