YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served alongside garlicky green beans and fluffy brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon fresh Lemon Juice
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 the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for about 4 to 5 minutes until the skin is crisp.
Carefully flip the salmon and cook for another 2 to 3 minutes until the desired level of doneness is reached, then remove from the pan to rest.
While the salmon cooks, steam the green beans for 3 to 4 minutes until vibrant green and tender-crisp.
In the same skillet used for the salmon, add the minced garlic and sauté for 30 seconds until fragrant, then toss in the steamed green beans to coat.
Warm the pre-cooked brown rice and plate it alongside the salmon and garlicky green beans.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.