YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a bright squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice in a small pot with water according to package directions until fluffy and tender.
Place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on the first side to develop a golden crust.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the center is just opaque and the fish flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans, then drizzle the entire dish with fresh lemon juice before serving.