YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice with a side of tender-crisp green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until fluffy and tender.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until they are bright green and tender-crisp.
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 medium non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Arrange the cooked brown rice and steamed green beans on a plate.
Place the seared salmon on top and drizzle the entire dish with fresh lemon juice before serving.