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 bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
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 pan and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan and let rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the skillet, then cover with a lid to steam for 3-4 minutes until they are crisp-tender.
Plate the seared salmon alongside the garlic green beans and the warm brown rice, finishing with an optional squeeze of fresh lemon juice.