YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served alongside fiber-rich brown rice and steamed green beans, all finished with a bright and zesty lemon garnish.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/3 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the fresh green beans and steam them for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season lightly with a pinch of sea salt and black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright pop of flavor.