YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon fillet
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque in the center.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave until fluffy.
Plate the salmon alongside the brown rice and green beans, drizzling the fresh lemon juice over the fish and vegetables before serving.