YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside garlic-scented green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Prepare the brown rice ahead of time according to package instructions and keep warm.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 skillet skin-side down and sear for about four minutes until the skin is crisp.
Flip the salmon and cook for another three to four minutes until cooked through, then remove from the pan and set aside.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for thirty seconds until fragrant.
Add the green beans to the skillet with a splash of water, cover, and steam for three minutes until tender-crisp.
Remove the lid and sauté the beans for one more minute to evaporate excess moisture.
Plate the seared salmon with the garlic green beans and brown rice, serving with a fresh lemon wedge if desired.