YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and steamed green beans, finished with a squeeze of bright, buttery lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.6 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 teaspoon Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with 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 sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until crisp-tender.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and green beans, finishing with a fresh squeeze of lemon juice.