YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with fluffy brown rice and steamed green beans, all finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Sockeye Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 fresh Lemon
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are crisp-tender and vibrant green.
Pat the salmon fillet completely 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 skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables before serving.