YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Steam the fresh green beans until they are tender-crisp and vibrant green.
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Arrange the cooked brown rice and steamed green beans on a plate.
Top with the seared salmon and drizzle the fresh lemon juice over the fish for a bright finish.