YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a bright 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
0.5 medium Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Steam the green beans in a steamer basket over boiling water for 5 to 7 minutes until they are tender-crisp and vibrant green.
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 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes or until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave and plate it alongside the salmon and steamed green beans.
Finish the dish by squeezing the fresh lemon juice over the salmon and vegetables for a bright, acidic pop.