YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared salmon and steamed green beans served over brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1/2 fresh Lemon
PREPARATION
Pat the salmon fillet dry with paper towels 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 skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.
Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.
Plate the salmon alongside the brown rice and steamed green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the salmon and vegetables.