YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with steamed green beans and brown rice, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 unit Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the extra virgin 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 crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon alongside the brown rice and green beans, finishing the dish with a generous squeeze of fresh lemon juice.