YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.75 cup Cooked Brown Rice
1.5 cups Green Beans
0.5 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
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 crispy and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque in the center.
Arrange the brown rice and steamed green beans on a plate and top with the seared salmon.
Finish the dish by squeezing the fresh lemon juice over the salmon and vegetables for a bright, clean finish.