YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlicky Green Beans and Brown Rice
Pan-seared salmon fillet served with tender-crisp garlicky green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Green Beans
2 teaspoons Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice ahead of time according to package instructions and set aside.
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 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, then remove from the pan and let rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet with a tablespoon of water, cover with a lid, and steam for 3 minutes.
Remove the lid and sauté the beans for another 2 minutes until tender-crisp and lightly browned.
Serve the seared salmon alongside the brown rice and garlicky green beans, garnished with a fresh lemon wedge if desired.