YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served with crisp-tender garlic green beans and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of 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 down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same skillet, add the remaining oil and the green beans, sautéing for 3 minutes.
Add the minced garlic to the beans and cook for 1 more minute until the beans are crisp-tender and the garlic is fragrant.
Warm the pre-cooked brown rice and fluff with a fork.
Plate the salmon alongside the rice and garlic green beans, finishing with a fresh squeeze of lemon juice if desired.