YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 cloves Garlic, minced
0.5 tsp Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium 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 crust forms.
Flip the salmon carefully and continue cooking for another 3 to 4 minutes or until the internal temperature reaches your preferred level of doneness.
Transfer the salmon to a plate and set aside to rest.
In the same skillet, add the minced garlic and green beans with a splash of water, covering with a lid for 2 minutes to steam.
Remove the lid and sauté the beans for another 3 minutes until they are tender-crisp and the garlic is fragrant.
Fluff the pre-cooked brown rice and warm it through in a separate pot or microwave.
Plate the brown rice, top with the seared salmon, and serve the garlic green beans on the side with a fresh lemon wedge.