YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and crisp-tender green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup 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 high-quality 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 golden and crispy.
Carefully flip the fillet and continue cooking for another 3-4 minutes or until the salmon reaches your preferred level of doneness.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Arrange the rice and green beans on a plate and top with the seared salmon.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright pop of flavor.