YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlicky green beans and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
0.5 Fresh Lemon
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired doneness.
While the salmon cooks, steam or blanch the green beans for 3 minutes until vibrant green but still snappy.
In a separate small pan, lightly sauté the minced garlic for 30 seconds, then toss in the green beans to coat.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the brown rice and garlic green beans.
Squeeze fresh lemon juice over the entire plate to brighten the flavors before serving.