YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with fiber-rich brown rice and crisp steamed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
1/2 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 sea salt and black pepper.
Steam the green beans in a steamer basket over boiling water for 5-6 minutes until they are vibrant and tender-crisp.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through.
Fluff the warm brown rice and plate it alongside the steamed beans and the seared salmon.
Serve immediately with a fresh lemon wedge for a hit of bright acidity.