YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served with garlicky sautéed green beans and lemon-spritzed fluffy brown rice.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Cook the brown rice according to package directions until it reaches a tender consistency.
Pat the salmon fillet dry and season both sides with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Place the salmon in the pan skin-side down and sear for about four minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional two to three minutes until just opaque in the center.
Remove the salmon from the pan and set it aside to rest.
Add the remaining olive oil and minced garlic to the same skillet, sautéing for thirty seconds until fragrant.
Toss in the green beans with a tablespoon of water, cover, and steam for three minutes until bright green and tender-crisp.
Plate the salmon alongside the brown rice and green beans, finishing with a fresh squeeze of lemon juice.