YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and steamed green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
Lemon wedge and sea salt for seasoning
PREPARATION
Season the salmon fillet with a pinch of sea salt and black pepper on both sides.
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 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for 3 to 4 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, place the green beans in a steamer basket over an inch of boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the brown rice and green beans, finishing the dish with a fresh squeeze of lemon juice.