YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and crisp-tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.2 ounces Wild Salmon Fillet
0.4 cup Cooked Brown Rice
1 cup Green Beans
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the green beans and trim the ends.
Steam the green beans over boiling water for 5-7 minutes until they are tender but still vibrant.
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 down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is just opaque and reaches an internal temperature of 145°F.
Serve the seared salmon immediately alongside the warm brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.