YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served alongside fluffy brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon for a bright, citrusy zing.
INGREDIENTS
7 oz Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
0.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are tender-crisp and vibrant 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 the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy texture.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the salmon alongside the brown rice and steamed green beans, then drizzle the fresh lemon juice over the entire dish before serving.