YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and tender-crisp green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the green beans and trim the stem ends.
Place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are tender-crisp and bright green.
Pat the salmon fillet 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 the oil is shimmering.
Place the salmon in the skillet, skin-side up, and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Fluff the pre-cooked brown rice and plate it alongside the steamed green beans.
Top with the seared salmon and finish with a fresh squeeze of lemon juice if desired.