YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed green beans, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until they reach a tender-crisp texture.
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 medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 minutes until the skin is golden and crispy.
Carefully flip the salmon and continue cooking for another 2 to 3 minutes until the fish is opaque 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.