YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon and steamed green beans served over brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tablespoon Lemon Juice
0.5 teaspoon Olive Oil
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked brown rice.
Steam the green beans in a steamer basket over boiling water for 5 to 7 minutes until crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.
Heat the olive oil in a non-stick or cast iron 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 cook for another 2 to 3 minutes until the salmon is just cooked through.
Plate the salmon with the rice and beans and finish with a fresh squeeze of lemon juice.