YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and tender-crisp steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild 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
Rinse the green beans and trim the stem ends.
Place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork.
Warm the cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the rice and steamed green beans.
Drizzle the entire dish with fresh lemon juice before serving.