YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon paired with fluffy brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Green Beans
1/2 teaspoon Extra Virgin Olive Oil
Pinch of Sea Salt and Black Pepper
Fresh Lemon Wedge
PREPARATION
Prepare the brown rice according to package instructions if not using pre-cooked rice.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Plate the seared salmon alongside the fluffy brown rice and steamed green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.