YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Salt, pepper, and garlic powder to taste
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt, black pepper, and garlic powder.
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 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until tender yet crisp.
Warm the pre-cooked brown rice and plate it alongside the steamed green beans.
Place the seared salmon on top of the rice and finish the entire dish with a fresh squeeze of lemon juice.