YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with crisp steamed green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 tbsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
0.25 tsp Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5 to 7 minutes until they are vibrant green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel to ensure a good sear.
Season the salmon on both sides with sea salt, black pepper, and garlic powder.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds.
Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.
Remove the salmon from the heat and let it rest for a minute while you plate the rice and beans.
Drizzle the fresh lemon juice over the salmon and green beans before serving.