YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice and tender steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Place a steamer basket over boiling water and steam the green beans for 5-7 minutes until they are bright green and tender-crisp.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed green beans, serving immediately with a fresh lemon wedge if desired.