YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender steamed green beans, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse and prepare the green beans by trimming the ends.
Cook the brown rice according to package instructions or use pre-cooked brown rice.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until crisp-tender.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle fresh lemon juice over the salmon and vegetables before serving.