YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and steamed green beans, finished with a squeeze of bright, zesty lemon juice.
INGREDIENTS
4 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1/2 tsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Trim the ends of the fresh green beans and place them in a steamer basket over boiling water.
Steam the green beans for 5-7 minutes until they are bright green and crisp-tender.
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.
Place the salmon in the skillet and sear for 4 minutes on the first side to develop a golden crust.
Flip the salmon carefully and cook for an additional 3 minutes or until the fish is opaque and flakes easily.
While the salmon finishes, gently reheat the pre-cooked brown rice in a small saucepan or microwave.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.