YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over a bed of nutty brown rice with crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild 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
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, steam the trimmed green beans in a steamer basket for 5 minutes until they are bright green and tender.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the brown rice and green beans alongside the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.