YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
A pan-seared sockeye salmon fillet served with tender steamed green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.35 oz Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
PREPARATION
Pat the sockeye salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon is searing, place the green beans in a steamer basket over a pot of simmering water and steam for 5 to 6 minutes until tender-crisp.
Reheat the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until steaming hot.
Serve the seared salmon alongside the brown rice and steamed green beans, finishing the plate with a fresh squeeze of lemon juice.