YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with crisp garlic-scented green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 oz Salmon Fillet
0.4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
0.5 tsp Olive Oil
1 clove Garlic, minced
1 tsp Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and cracked black pepper.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches your desired level of doneness.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining oil, green beans, and minced garlic.
Sauté the beans for 5-6 minutes, adding a splash of water if needed to steam them slightly, until they are tender-crisp.
Plate the salmon alongside the brown rice and garlic green beans.
Finish the dish with a squeeze of fresh lemon juice over the salmon and vegetables.