YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Coho Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and steam them for 5-7 minutes until they are vibrant green and tender-crisp.
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 until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.