YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
0.5 fresh Lemon
PREPARATION
Cook the brown rice according to the package instructions until fluffy and tender.
Trim the ends of the green beans and steam them over boiling water for five minutes until they reach a tender-crisp texture.
Pat the salmon fillet dry with a paper towel and season both sides 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 in the skillet skin-side up and sear for four minutes until a golden crust forms.
Flip the fillet and cook for another three to four minutes until the salmon is just cooked through.
Plate the seared salmon alongside the brown rice and steamed green beans.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright pop of flavor.