YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of tender-crisp green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedge for garnish
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with 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 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.