YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with fiber-rich brown rice and crisp-tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions until fluffy and tender.
Steam the fresh green beans in a steamer basket over boiling water until they are vibrant and crisp-tender.
Pat the salmon filet dry with a paper towel and season lightly with 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 about four minutes until the skin is crispy.
Flip the filet carefully and cook for another three minutes until the fish flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.