YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
Fresh lemon wedges and sea salt for seasoning
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until tender-crisp and bright green.
Pat the salmon filet completely dry with a paper towel and season both sides with a pinch of sea salt.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily.
Plate the seared salmon alongside the brown rice and steamed green beans.
Finish the entire dish with a generous squeeze of fresh lemon juice to brighten the flavors.