YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Wild sockeye salmon pan-seared to perfection, served alongside fiber-rich brown rice and crisp-tender steamed green beans.
INGREDIENTS
7 oz Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
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.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5 minutes until crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and green beans, drizzling the fresh lemon juice over the fish and vegetables before serving.