Bart's Recipes
Preheat the oven to 180 degrees Celsius. Top and tail the green beans and rinse them with cold water. Place the salmon fillet skin-side down in a baking dish.
Drizzle the fish with the olive oil and sprinkle with sea salt and black pepper. Distribute the two lemon slices over the salmon. Slide the dish into the oven and bake the fillet for fifteen to eighteen minutes until cooked, depending on the thickness of the fish.
Meanwhile, bring two pans of water to a boil. Cook the brown rice according to the package instructions. Cook or steam the green beans in the other pan for eight to ten minutes until crisp-tender. Drain the rice and beans and let both cool briefly.
Remove the baking dish from the oven once the fish is cooked. Place the salmon fillet skin-side down on a plate. Divide the warm brown rice and generous portion of green beans right beside it and serve immediately.
