YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of steamed green beans and a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Trim the ends of the green beans and steam them in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet completely dry with paper towels to ensure a good sear and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan, skin-side down, and press gently with a spatula for a few seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy and the flesh has cooked about three-quarters of the way up the side.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon reaches your desired level of doneness.
Plate the salmon alongside the brown rice and steamed green beans, finishing the entire dish with a fresh squeeze of lemon juice.