YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 Fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season 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 pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.