YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 fresh lemon for a bright, zesty touch.
INGREDIENTS
7.05 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Fresh Garlic
PREPARATION
Prepare the brown rice according to package instructions using water or low-sodium vegetable broth.
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 pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for another 3 to 4 minutes until the salmon is just cooked through.
While the salmon rests, heat the remaining oil in a separate pan and sauté the minced garlic until fragrant.
Add the green beans to the garlic pan and sauté for 5 to 7 minutes until they are tender-crisp and vibrant green.
Serve the seared salmon over the fluffy brown rice with the garlic green beans on the side, finishing with a fresh lemon wedge.