YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served alongside fluffy brown rice and tender steamed green beans, finished with a bright, zesty squeeze of fresh lemon.
INGREDIENTS
7 ounces Salmon Filet
0.5 cup Cooked Brown Rice
1 cup Green Beans
0.5 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until vibrant and crisp-tender.
Pat the salmon filet dry with a paper towel and season both sides with salt, pepper, and minced garlic.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and releases easily.
Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Serve the seared salmon over the brown rice with a side of steamed green beans and a fresh lemon wedge.