YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with a side of steamed green beans and a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are 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.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon with the rice and green beans, finishing with a fresh squeeze of lemon juice.