YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild sockeye salmon served over nutty brown rice and garlic-scented green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans, trimmed
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon 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 down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until reached desired doneness, then remove from the pan and set aside.
In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet with a splash of water, cover, and steam for 3-4 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small bowl or in the skillet alongside the beans.
Plate the brown rice and green beans, top with the seared salmon, and drizzle everything with fresh lemon juice before serving.