YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and vibrant green beans, finished with a squeeze of lemon for a bite that is perfectly crisp.
INGREDIENTS
7.2 oz Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
PREPARATION
Prepare the brown rice by simmering in water until all liquid is absorbed and the grains are tender.
Trim the ends of the fresh green beans and steam them over boiling water for about 5 minutes until they are tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.
Sear the salmon for 4 to 5 minutes until the skin is golden, then flip and cook for another 3 minutes until just opaque.
Fluff the rice with a fork and plate it alongside the steamed green beans.
Place the seared salmon on top of the rice and finish with a fresh squeeze of lemon juice.