YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with crisp-tender garlic green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
2 cloves Fresh Garlic, minced
PREPARATION
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 until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until cooked through to your preference.
While the salmon cooks, heat the remaining olive oil in a separate pan over medium heat and sauté the minced garlic until fragrant.
Toss in the green beans with a tablespoon of water, cover, and steam-sauté for 4 to 5 minutes until tender yet snappy.
Fluff the pre-cooked brown rice and plate it alongside the salmon and garlic green beans, finishing with a fresh squeeze of lemon juice.