YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/4 tsp Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5-7 minutes until they are bright green and crisp-tender, then set aside.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for an additional 2-3 minutes on the other side until the salmon is just opaque in the center.
Arrange the brown rice and green beans on a plate and top with the seared salmon.
Drizzle the lemon juice over the entire dish and serve immediately.