YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon fillet served alongside fluffy brown rice and tender-crisp green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are vibrant green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan 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 just opaque in the center.
Plate the seared salmon with the brown rice and steamed green beans, then finish the entire dish with a squeeze of fresh lemon juice.