YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon seasoned with lemon and garlic, served alongside fluffy brown rice and a pile of crisp steamed green beans.
INGREDIENTS
7 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over boiling water and steam for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a teaspoon of water to maintain its fluffy texture.
Plate the salmon alongside the rice and green beans, finishing the dish with a squeeze of fresh lemon juice over the fish and vegetables.