YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with crisp garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
10 ounces Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 teaspoons Avocado Oil
2 cloves Garlic, minced
PREPARATION
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 avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F and the fish flakes easily.
Remove the salmon from the skillet and let it rest on a plate.
In the same skillet, add the remaining teaspoon of avocado oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Toss in the green beans along with two tablespoons of water; cover the pan and steam-sauté for 4 to 5 minutes until the beans are tender-crisp and vibrant green.
Serve the seared salmon immediately alongside the garlic green beans and the warm, fluffy brown rice.