YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender-crisp green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions or use pre-cooked steamed brown rice for a quicker option.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are tender-crisp.
Pat the salmon fillet 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 up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
Assemble the plate by fluffing the rice, adding the green beans, and topping with the seared salmon.
Finish with a fresh squeeze of lemon juice over the fish and vegetables.