YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice with a side of tender-crisp green beans and a squeeze of fresh lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them for 5-7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season lightly with 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 4-5 minutes without moving it to ensure a golden crust.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Plate the salmon alongside the rice and green beans, finishing with a generous squeeze of fresh lemon juice.