YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels 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 4-5 minutes without moving it to ensure a crispy texture.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Squeeze the fresh lemon juice over the salmon and vegetables just before serving.