YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with fluffy brown rice and steamed green beans, finished with a squeeze of bright lemon for a tender-crisp bite.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the ends of the green beans and steam them for 5 to 7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with 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 up and sear for 4 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.