YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over fluffy brown rice and crisp-tender green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions using water or low-sodium vegetable broth.
Steam the fresh green beans in a steamer basket over boiling water until they are crisp-tender, approximately 5 to 7 minutes.
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 high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through and flakes easily.
Plate the salmon alongside the brown rice and steamed green beans, then drizzle the entire dish with fresh lemon juice before serving.