YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Bring a small pot with a steamer basket and an inch of water to a boil, then steam the green beans for 5-7 minutes until tender-crisp.
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 shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked brown rice in a small bowl or saucepan until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice over the fish.