YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served alongside nutty brown rice and steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Steam the fresh green beans over boiling water for five to seven minutes until they are crisp-tender and vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides 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 pan skin-side down and sear for four minutes until the skin is crispy.
Flip the fillet carefully and cook for an additional three minutes until the fish flakes easily with a fork.
Serve the seared salmon over the brown rice with green beans on the side and a generous squeeze of fresh lemon juice.