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 bright lemon and toasted garlic.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans, trimmed
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
Fresh lemon wedges, salt, and black pepper to taste
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with 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 if applicable, and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same skillet or a separate pan, heat the remaining teaspoon of olive oil 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 2 minutes until the garlic is golden and the beans are tender-crisp.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the brown rice and garlic green beans, serving with a fresh lemon wedge for an acidic finish.