YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with a side of steamed green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked portions.
Steam the green beans over boiling water for 5 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
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 without moving it to ensure a crispy skin.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.
Serve the seared salmon immediately alongside the rice and green beans with a fresh squeeze of lemon.