YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with crisp-tender green beans and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Steam the green beans in a steamer basket over boiling water for 5 minutes until they are vibrant 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 or cast-iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon fillet and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the warm brown rice and steamed green beans.
Finish the dish by drizzling the fresh lemon juice over the salmon and vegetables for a bright pop of flavor.