YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served alongside garlic-sautéed green beans and fluffy brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans, trimmed
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic, minced
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
In a separate skillet, heat the remaining olive oil over medium heat and add the green beans with a splash of water.
Cover and steam the beans for 3 minutes, then remove the lid and add the minced garlic.
Sauté the beans and garlic for another 2 minutes until the beans are tender-crisp and the garlic is fragrant.
Plate the seared salmon alongside the brown rice and garlic green beans, garnishing with a fresh lemon wedge if desired.