YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild sockeye salmon paired with garlicky green beans and nutty brown rice, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
6 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 tsp Avocado Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact for about 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
Remove the salmon from the pan and set it aside to rest on a warm plate.
In the same skillet, add the remaining half teaspoon of oil and the trimmed green beans, sautéing for 5 minutes until they are tender-crisp.
Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to burn it.
Warm the pre-cooked brown rice and fluff it with a fork.
Plate the salmon alongside the brown rice and garlicky green beans, finishing with a fresh squeeze of lemon juice if desired.