YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon paired with fluffy brown rice and tender-crisp green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Sockeye Salmon
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the ends of the green beans and steam them in a basket over boiling water for 5 to 7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a high-quality non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact, searing for 4 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the seared salmon on a plate alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.