YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with garlic-sautéed green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the trimmed green beans.
Sauté the green beans for 5-6 minutes until tender-crisp, adding the minced garlic during the last minute of cooking to prevent burning.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the brown rice alongside the garlic green beans and top with the seared salmon.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.