YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with tender-crisp steamed green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 wedge Fresh Lemon
PREPARATION
Rinse and prepare the brown rice according to package instructions if not already cooked.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until tender-crisp.
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.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the salmon alongside the brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.