YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of crisp-tender green beans and a squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Prepare the brown rice according to the package directions until tender and fluffy.
Steam the green beans over boiling water for five to seven minutes until they reach a crisp-tender texture.
Pat the salmon fillet 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 shimmering.
Place the salmon in the pan skin-side down and sear for four minutes until the skin is golden and crisp.
Flip the fillet carefully and cook for another three minutes until the fish is opaque and flakes easily.
Plate the seared salmon alongside the brown rice and green beans, finishing with a bright squeeze of lemon juice.