YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon with crisp skin served over fluffy brown rice and tender steamed green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Steamed Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until they are tender-crisp and vibrant green.
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 skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed green beans, then drizzle the entire dish with fresh lemon juice before serving.