YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over a bed of fluffy brown rice and steamed green beans, finished with a bright squeeze of lemon and flaky sea salt.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1/4 tsp Sea Salt
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit.
Fluff the brown rice with a fork and plate it alongside the steamed green beans.
Top the rice with the seared salmon and drizzle the entire plate with fresh lemon juice before serving.