YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 oz Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1/2 Lemon (for 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 until it begins to shimmer.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure the skin becomes crispy.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and the flesh is cooked about halfway through.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and reaches your desired doneness.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until tender-crisp.
Fluff the warm brown rice with a fork and place it on a plate alongside the steamed green beans.
Rest the seared salmon atop the rice and finish the entire dish with a fresh squeeze of lemon juice.