YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5 ounces Salmon Fillet
0.75 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.
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Place a steamer basket over a pot of boiling water, add the green beans, and steam for 5-6 minutes until they are bright green and crisp-tender.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.
Arrange the brown rice and green beans on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.