YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp-tender steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions if not using pre-cooked portions.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are bright green and crisp-tender.
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 another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the fish and vegetables just before serving for a bright finish.