YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
2 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
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 or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and very crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 minutes until bright green and crisp-tender.
Warm the pre-cooked brown rice and plate it alongside the steamed green beans and the seared salmon.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a vibrant finish.