YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are bright green and crisp-tender.
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 crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Arrange the rice and green beans on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.