YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and garlic-sautéed green beans, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
3/4 cup cooked Brown Rice
1.5 cups Green Beans
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the pan, then cover with a lid to steam for 3 to 4 minutes until crisp-tender.
Fluff the pre-cooked warm brown rice and plate it alongside the garlic green beans and the seared salmon.
Finish the dish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt before serving.