YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served over a bed of nutty brown rice with crisp steamed green beans and a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
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 extra virgin 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 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, steam the green beans in a steamer basket over boiling water for 5-6 minutes until they are bright green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan with a splash of water or in the microwave until heated through.
Arrange the salmon on a plate next to the brown rice and steamed green beans, then finish the entire dish with a fresh squeeze of lemon juice.