YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Green Beans
1/2 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
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 until shimmering.
Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then flip carefully.
Cook for an additional 2 to 3 minutes on the other side until the fish is opaque and flakes easily.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Arrange the salmon, rice, and green beans on a plate and drizzle everything with the fresh lemon juice before serving.