YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Garlic Green Beans and Brown Rice
Pan-seared salmon with crisp skin served over nutty brown rice and garlic-infused green beans, finished with a bright squeeze of lemon.
INGREDIENTS
6.35 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
0.5 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and finely mince the garlic clove.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a medium non-stick skillet over medium-high heat with the olive oil.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches your preferred level of doneness.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the green beans and two tablespoons of water, then cover with a lid to steam for 3 minutes.
Remove the lid, add the minced garlic, and sauté for 1 minute until the beans are tender-crisp and the garlic is fragrant.
Serve the salmon alongside the brown rice and green beans, finishing the entire plate with a fresh squeeze of lemon juice.