YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon paired with garlic-sautéed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty bite.
INGREDIENTS
7.5 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until steaming.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for about 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining oil, minced garlic, and trimmed green beans.
Sauté the green beans for 5 minutes, adding a splash of water if needed to steam them slightly, until they are tender-crisp.
Plate the seared salmon alongside the brown rice and garlic green beans, finishing with a fresh lemon wedge if desired.