YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlicky Green Beans and Brown Rice
Pan-seared wild salmon served with crisp garlicky green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked steamed brown rice.
Pat the salmon fillet dry with a paper towel and season both sides 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 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 center is just opaque, then remove from the pan and set aside.
In the same skillet, add the remaining oil, minced garlic, and green beans.
Sauté the green beans for 5-6 minutes, adding a splash of water if needed to steam, until they are tender-crisp and lightly charred.
Serve the salmon alongside the brown rice and garlicky green beans, finishing with a fresh squeeze of lemon juice if desired.