YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are bright green and crisp-tender.
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 without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.