YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Crisp pan-seared sockeye salmon served alongside garlicky green beans and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
10 ounces Sockeye Salmon Fillet
1 cup cooked Brown Rice
1.5 cups fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1/2 Lemon, cut into wedges
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet completely dry with paper towels and season with sea salt and black pepper.
Heat one teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 2-3 minutes.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Toss in the green beans and a splash of water, then cover the pan for 3 minutes to steam until tender-crisp.
Serve the salmon over the brown rice with the garlic green beans on the side, finishing with a fresh squeeze of lemon juice.