YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with nutty brown rice and crisp garlic-sauteed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 tablespoon Avocado Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily.
In a separate skillet, heat the remaining avocado oil over medium heat and add the trimmed green beans.
Sauté the green beans for 5 to 7 minutes, adding the minced garlic during the last 2 minutes of cooking until the beans are tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon alongside the nutty brown rice and garlic green beans, finishing with an optional squeeze of fresh lemon juice.