YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Herb Rice
Pan-seared salmon served with zesty herb-flecked brown rice and tender steamed green beans, finished with a squeeze of lemon for a bright, citrusy zing.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Green Beans
0.5 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon chopped Fresh Parsley
PREPARATION
Prepare the brown rice according to package instructions and toss with fresh chopped parsley and half of the lemon juice.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are bright green and tender-crisp.
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.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the herb rice and steamed green beans.
Drizzle the remaining lemon juice over the salmon and vegetables before serving.