YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and green beans, drizzling everything with fresh lemon juice before serving.