YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with tender green beans, finished with a squeeze of fresh lemon for a bright, flaky texture.
INGREDIENTS
7 oz Wild Salmon Fillet
0.5 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 with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just cooked through and flakes easily.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5-6 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.