YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with crisp-tender green beans and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Green Beans
1 tsp Extra Virgin Olive Oil
1 wedge Lemon
1 clove Garlic
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them in a basket over boiling water 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 until shimmering.
Place the salmon in the pan, skin-side up, and sear for 4-5 minutes without moving it to develop a golden-brown crust.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Mince the garlic and toss it with the hot steamed green beans during the last minute of steaming.
Plate the salmon alongside the brown rice and garlic green beans, serving with a fresh lemon wedge for squeezing over the fish.