YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until tender-crisp and vibrant green.
Pat the salmon fillet completely 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 if applicable, and sear for 4-5 minutes until the skin is crisp.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.