YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with garlic-sautéed green beans, all finished with a squeeze of zesty lemon.
INGREDIENTS
8 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
2 cloves Fresh Garlic
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 olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the green beans to the skillet with a small splash of water, cover with a lid, and steam-sauté for 4-5 minutes until they are tender-crisp.
Plate the seared salmon alongside the warm brown rice and the garlic green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables before serving.