YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with tender steamed green beans and nutty brown rice, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 3 minutes or 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 5-7 minutes until they are vibrant and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the seared salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon juice.