YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with tender steamed green beans and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Cook the brown rice in a small pot with water according to package directions until fluffy and tender.
Place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until vibrant and tender-crisp.
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 skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.
Plate the salmon alongside the brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.