YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and steamed green beans, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through and flakes easily with a fork.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for about 5 minutes until they are vibrant and crisp-tender.
Warm the pre-cooked brown rice and place it on a plate as a base.
Serve the seared salmon alongside the rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice.