YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over brown rice with a side of crisp-tender steamed green beans.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the extra virgin olive oil in a skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until they are vibrant and crisp-tender.
Place the warm brown rice on a plate and top with the seared salmon fillet.
Serve the steamed green beans on the side and finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.