YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over fluffy brown rice with a side of steamed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
3/4 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon 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 an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until tender-crisp.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon over the rice with the green beans on the side, then drizzle everything with fresh lemon juice for a bright finish.