YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served with garlic-sautéed green beans and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
In a separate skillet, heat the remaining teaspoon of olive oil over medium heat and add the minced garlic.
Add the green beans to the skillet with a tablespoon of water, cover, and steam-sauté for 4-5 minutes until tender-crisp.
Serve the salmon and garlic green beans over a bed of warm, fluffy brown rice.