YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside garlic-infused 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
0.5 tablespoon Extra Virgin Olive Oil
2 cloves Fresh Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season lightly with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through, then remove from the pan to rest.
In the same skillet, add the remaining oil and the trimmed green beans, sautéing for about 3 minutes.
Stir in the minced garlic and a small splash of water, then cover the pan for 2 minutes to steam the beans until crisp-tender.
Warm the pre-cooked brown rice and plate it alongside the salmon and green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving.