YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and tender-crisp steamed green beans, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/4 tsp Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them in a steamer basket over boiling water for 5-7 minutes until they are vibrant and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, 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 skillet skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Serve the seared salmon alongside the brown rice and steamed green beans, drizzling the fresh lemon juice over the fish just before eating.