YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon served with fiber-rich green beans and fluffy brown rice, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
7.5 oz Wild Salmon Fillet
1/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1/2 tsp Extra Virgin Olive Oil
1/2 Fresh Lemon
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 for 5-7 minutes until they are tender-crisp and bright 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 until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.