YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with nutty brown rice and steamed green beans, finished with a bright squeeze of fresh lemon juice.
INGREDIENTS
6.8 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook in water according to package instructions until tender.
Steam the green beans over boiling water for 5-6 minutes until vibrant and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Serve the salmon alongside the rice and green beans, drizzling everything with fresh lemon juice.