YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon paired with garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
1 teaspoon Lemon Juice
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 non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing until fragrant.
Add the green beans to the skillet with a tablespoon of water and cover with a lid to steam for 3 minutes.
Remove the lid and continue to sauté the beans until they are tender and slightly blistered.
Warm the pre-cooked brown rice in a small bowl.
Plate the salmon alongside the rice and green beans, finishing with a fresh squeeze of lemon juice over the fish.