YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender green beans, finished with a squeeze of lemon for a bright, zesty aroma.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
PREPARATION
Pat the salmon fillet 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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until vibrant and tender-crisp.
Plate the seared salmon alongside the warm brown rice and steamed green beans, finishing with a fresh squeeze of lemon juice.