YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice with a side of steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a skillet over medium-high heat.
Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
Steam the green beans over boiling water for 5 minutes until they reach a vibrant green and crisp-tender texture.
Warm the pre-cooked brown rice in a small saucepan with a splash of water to keep it moist.
Serve the seared salmon over the bed of brown rice with the steamed green beans on the side.