YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of bright lemon and a hint of flaky sea salt for a perfect crispy finish.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the ends of the fresh green beans and steam them in a basket over boiling water for 5-7 minutes until vibrant and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the seared salmon on a plate alongside the warm brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.