YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon paired with tender steamed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh 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 warmed through.
Trim the ends of the green beans and steam them for 5-7 minutes until they are tender-crisp and vibrant green.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the 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 to 5 minutes without moving it to ensure the skin becomes perfectly crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Plate the seared salmon alongside the brown rice and steamed green beans.
Drizzle the fresh lemon juice over the fish and vegetables just before serving.