YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5-7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for an additional 2-3 minutes on the second side until the salmon is opaque and flakes easily with a fork.
Arrange the salmon, brown rice, and steamed green beans on a plate.
Drizzle the entire dish with fresh lemon juice before serving.