YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlicky sautéed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until just opaque throughout, then remove from the pan to rest.
In the same skillet, add the remaining oil, the trimmed green beans, and the minced garlic.
Sauté the beans for 5 to 6 minutes, adding a splash of water if needed, until they are tender-crisp and vibrant.
Plate the seared salmon alongside the brown rice and garlicky green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables before serving.