YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups Green Beans
0.75 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender.
Steam the green beans in a steamer basket over boiling water until they are bright green and crisp-tender.
Pat the salmon fillet dry with paper towels 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.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the brown rice and steamed green beans, top with the seared salmon, and drizzle the fresh lemon juice over the entire dish.