YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over brown rice and green beans, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.4 ounces Wild Atlantic Salmon
1/2 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
1/2 medium Lemon
PREPARATION
Cook the brown rice in a small pot with water until all liquid is absorbed and the grains are tender.
Trim the ends of the green beans and steam them in a basket over boiling water until they are vibrant and tender-crisp.
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 it shimmers.
Place the salmon in the pan skin-side down and sear until the skin is golden and crispy.
Carefully flip the fillet and cook for a few more minutes until the salmon is just cooked through and flakes easily.
Arrange the cooked brown rice and steamed green beans on a plate, top with the seared salmon, and finish with a bright squeeze of lemon.