YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of snappy steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked 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 to 5 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the fish cooks, steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until bright green and tender-crisp.
Warm the pre-cooked brown rice and plate it alongside the steamed beans.
Top with the seared salmon and a fresh squeeze of lemon juice for a vibrant finish.