YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with paper towels and season both sides with sea salt and freshly cracked black pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
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.
Plate the salmon alongside the brown rice and green beans, drizzling the fresh lemon juice over the fish and vegetables.