YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served with garlicky green beans and nutty brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
7.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
0.5 Lemon, juiced
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with 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 releases easily from the pan.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
In a separate skillet, heat the remaining teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the green beans to the skillet with a tablespoon of water, cover, and steam-sauté for 4-5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the seared salmon alongside the brown rice and garlic green beans, finishing the entire dish with a fresh squeeze of lemon juice.