YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside fluffy brown rice and tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
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 to ensure even contact, searing for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Arrange the salmon, rice, and green beans on a plate and drizzle the entire dish with fresh lemon juice before serving.