YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served alongside crisp garlic-rubbed green beans and fluffy brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.8 oz Wild Sockeye Salmon Fillet
1.5 cups Fresh Green Beans
0.25 cup Cooked Brown Rice
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
0.5 Fresh Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat half of the olive oil in a medium non-stick skillet over medium-high heat.
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 an additional 3 minutes or until the internal temperature reaches 125-130°F for medium-rare.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the pan, cover with a lid, and steam for 3 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small bowl or in the skillet.
Plate the salmon alongside the green beans and brown rice, finishing the dish with a generous squeeze of fresh lemon juice.