YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served over brown rice and steamed green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 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 salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Cook for another 2 to 3 minutes on the second side until the fish is opaque and flakes easily with a fork.
While the salmon sears, steam the green beans in a steamer basket over boiling water for 5 minutes until vibrant and tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon over the rice with the green beans on the side, finishing the entire dish with a bright squeeze of fresh lemon juice.