YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over nutty brown rice and tender green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Steam the green beans for 5 to 7 minutes until they are vibrant and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crisp.
Flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through.
Plate the salmon alongside the brown rice and green beans, finishing with a fresh squeeze of lemon juice.