YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served with 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 cup fresh Green Beans
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions using water or low-sodium vegetable broth.
Trim the ends of the green beans and place them in a steamer basket 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 olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
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 rice and green beans, drizzling the fresh lemon juice over the fish before serving.