YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp steamed green beans, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and 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 exterior.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the fish and vegetables just before serving for a bright finish.