YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet 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 stainless steel or cast iron skillet over medium-high heat until shimmering.
Carefully place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Flip the salmon fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches your preferred level of doneness.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 to 6 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, then drizzle the entire dish with fresh lemon juice before serving.