YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 bright lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Fresh Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them for 3-4 minutes until tender-crisp and bright green.
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 in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.
Remove the salmon from the pan and set aside.
In the same pan, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
Toss the steamed green beans into the pan with the garlic for 1 minute to coat and flavor.
Plate the salmon alongside the brown rice and garlic green beans, finishing with a fresh squeeze of lemon juice if desired.