YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon paired with crisp-tender garlic green beans and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
11 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
0.5 Lemon, juiced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and the fish flakes easily.
While the salmon is searing, steam the green beans in a small pot with an inch of water for about 4 minutes until tender-crisp.
Drain the water from the beans, add the minced garlic to the pot, and toss for 1 minute over low heat until the garlic is fragrant.
Warm the pre-cooked brown rice and plate it alongside the salmon and the garlicky green beans.
Squeeze the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.