YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and crisp-tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for several minutes until the skin is golden and crispy.
Carefully flip the fillet and continue cooking for two to three minutes until the fish flakes easily with a fork.
Steam the green beans in a steamer basket over simmering water until they are tender yet retain a snap.
Fluff the warm brown rice and portion it onto a plate alongside the steamed vegetables.
Top with the seared salmon and drizzle with fresh lemon juice for a bright finish.