YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice with a side of garlicky sautéed green beans, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1.5 cups Fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
Pinch of Sea Salt
Pinch of 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 until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip carefully.
Cook for an additional 2-3 minutes until the salmon is opaque and just cooked through, then remove from the pan and let rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the pan, covering with a lid for 2 minutes to steam.
Remove the lid and sauté the beans for another 3 minutes until tender-crisp and lightly browned.
Serve the seared salmon and garlic green beans over the warm brown rice.