YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with fiber-rich brown rice and snappy garlic green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
0.5 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon fresh Lemon Juice
PREPARATION
Cook the brown rice according to package instructions and set aside.
Steam the green beans for 3-4 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
Remove the salmon from the pan and add the minced garlic and steamed green beans to the same skillet.
Sauté the beans for 1-2 minutes until fragrant and coated in the remaining pan juices.
Plate the salmon over the brown rice with the garlic green beans on the side.
Finish with a fresh squeeze of lemon juice over the entire dish before serving.