YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon 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 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 until the skin is golden and crispy.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Steam the green beans in a steamer basket over boiling water for about 5 minutes until they are vibrant green and tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the rice and green beans, top with the seared salmon, and finish with a fresh squeeze of lemon juice.