YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet paired with crisp-tender green beans and nutty brown rice, finished with a squeeze of lemon and fresh, fragrant dill.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
Steam the green beans in a steamer basket over boiling water for 5 minutes until bright and tender.
Warm the cooked brown rice in a small pot with a tablespoon of water to keep it moist.
Plate the salmon alongside the rice and green beans, garnishing with fresh lemon and dill.