YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet 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 fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
8.5 oz Wild Sockeye Salmon Fillet
0.75 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tbsp Avocado Oil
2 cloves Garlic, minced
2 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and set aside to rest.
In the same skillet, add the minced garlic and green beans, sautéing for 1-2 minutes until the garlic is fragrant.
Add a tablespoon of water to the skillet and cover with a lid for 2 minutes to steam the green beans until they are tender-crisp.
Plate the seared salmon alongside the brown rice and garlic green beans.
Drizzle the entire dish with fresh lemon juice and serve immediately.