YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
5.8 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
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 skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until tender but still vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon over the brown rice with the green beans on the side and serve with a fresh squeeze of lemon juice.