YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with crisp garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season 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 skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same skillet, add the remaining 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-sauté for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a separate small pot or microwave.
Plate the salmon alongside the brown rice and garlic green beans, finishing with a fresh squeeze of lemon juice if desired.