YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlicky green beans and nutty brown rice, finished with a squeeze of bright lemon juice.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your preference, then remove from the pan and let rest.
In the same skillet, add the remaining olive oil, minced garlic, and green beans.
Sauté the green beans for 5-6 minutes until they are tender-crisp and slightly charred.
Plate the salmon alongside the brown rice and green beans, finishing the dish with a fresh squeeze of lemon juice.