YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with nutty brown rice and tender steamed green beans, featuring a perfectly crispy skin.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.