YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and garlic-sautéed green beans, finished with a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a non-stick skillet over medium-high heat and add half of the olive oil.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
In a separate small pan, heat the remaining oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the green beans to the garlic pan and sauté for 5 to 6 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small pot or microwave until steaming.
Plate the salmon over the bed of brown rice with the garlic green beans on the side and finish with a squeeze of fresh lemon juice.