YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp steamed green beans, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until tender-crisp.
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 press gently with a spatula for 10 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for an additional 2-3 minutes on the second side until the salmon reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the lemon juice over the fish and vegetables just before serving for a bright finish.