YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlicky green beans and nutty brown rice, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans, trimmed
1 tsp Avocado Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and very crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness, then transfer to a plate to rest.
In the same skillet, add the green beans and two tablespoons of water, then cover with a lid for 2 minutes to steam.
Remove the lid, add the minced garlic to the pan, and sauté for 2-3 minutes until the water has evaporated and the beans are tender-crisp.
Warm the pre-cooked brown rice in a small bowl or pan.
Serve the crispy salmon over the brown rice with the garlicky green beans on the side, finishing the entire plate with a bright squeeze of fresh lemon juice.