YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 Fresh Lemon
PREPARATION
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 until shimmering.
Place salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.
Flip the fillet and cook for another 3 to 4 minutes until the salmon is opaque and flakes easily.
While salmon cooks, steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the rice and green beans, finishing with a fresh squeeze of lemon juice.