YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with fluffy brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
7 ounces Wild-Caught 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 with a paper towel and season both sides with a pinch of sea salt and black pepper.
Place a steamer basket over a pot of boiling water and steam the green beans for 5-7 minutes until they are bright green and tender-crisp.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and steamed green beans, garnishing with a lemon wedge if desired.