YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served with nutty brown rice and garlic-sautéed green beans, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
10 oz Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Minced Garlic
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
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 skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches your desired doneness.
While the salmon cooks, heat the remaining teaspoon of olive oil in a separate pan over medium heat.
Add the minced garlic to the pan and sauté for 30 seconds until fragrant but not browned.
Toss in the green beans and sauté for 5-7 minutes, adding a splash of water if needed to steam them until tender-crisp.
Plate the seared salmon alongside the brown rice and garlic green beans, finishing with a fresh squeeze of lemon juice.