YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with a side of crisp-tender green beans and a bright squeeze of lemon.
INGREDIENTS
7 ounces Wild Salmon Filet
0.5 cup Cooked Brown Rice
1.5 cups Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Cook the brown rice according to package directions or use pre-cooked steamed rice.
Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon filet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed green beans, finishing the dish with an optional squeeze of fresh lemon.