YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.4 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then carefully flip the fillet.
Continue cooking for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, place green beans in a steamer basket over boiling water and steam for 5 minutes until crisp-tender.
Warm the pre-cooked brown rice in a small pot or microwave until heated through.
Serve the salmon over the bed of brown rice with the steamed green beans on the side and a fresh lemon squeeze.