YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over wholesome brown rice and tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Cook the brown rice according to the package instructions until fluffy and tender.
Steam the fresh green beans over boiling water for 5-7 minutes until they reach a vibrant green and tender-crisp texture.
Pat the salmon fillet 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.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet carefully and cook for an additional 3 to 4 minutes until the salmon is cooked through and flakes easily.
Arrange the seared salmon on a plate alongside the brown rice and steamed green beans.
Squeeze fresh lemon juice over the fish and vegetables just before serving for a bright finish.