YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5-6 minutes until tender but still bright green.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.