YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of brown rice and tender green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.9 ounces Wild Sockeye Salmon
0.45 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.9 teaspoon Olive Oil
PREPARATION
Cook the brown rice according to the package instructions or use pre-cooked portions for convenience.
Steam the green beans until they are bright green and tender-crisp, usually about five to seven minutes.
Pat the salmon fillet completely dry with a paper towel and season lightly with a pinch of sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for four minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for another two to three minutes until the center is just opaque.
Plate the salmon alongside the rice and steamed beans, finishing with a fresh squeeze of lemon juice if desired.