YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with nutty brown rice and steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the ends of the green beans and steam them for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely 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 shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the brown rice and steamed green beans, finishing with a generous squeeze of fresh lemon juice over the fish.