YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
5.5 ounces Wild Salmon Fillet
1/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Place a steamer basket over a pot of simmering water and steam the green beans for 5-7 minutes until they are vibrant and tender-crisp.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and steamed green beans, then drizzle the entire dish with fresh lemon juice before serving.