YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fluffy brown rice and snap-fresh steamed green beans, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions if not already cooked.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until tender-crisp.
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 in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the lemon juice over the salmon and vegetables before serving.