YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Steamed Brown Rice
Pan-seared wild salmon served with snappy garlic green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
6 oz Wild Sockeye Salmon fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans, trimmed
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
Lemon wedges, sea salt, and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.
Pat the salmon fillet dry with a paper towel and season both sides with 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 skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and set aside.
In the same skillet, add the remaining teaspoon of olive oil and the trimmed green beans.
Sauté the green beans for 5-6 minutes until tender-crisp and slightly charred.
Add the minced garlic to the beans and cook for 1 minute until fragrant, being careful not to burn it.
Plate the salmon alongside the garlic green beans and steamed brown rice.
Serve immediately with a fresh squeeze of lemon juice over the salmon and beans.