YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until fluffy.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.
Plate the salmon alongside the rice and green beans, drizzling the fresh lemon juice over the fish and vegetables before serving.