YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp garlic green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7.3 ounces Pink Salmon Filet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Pat the salmon filet 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 in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the skillet and set it aside to rest on a plate.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the green beans to the pan with a tablespoon of water, then cover with a lid to steam for 3 minutes until tender-crisp.
Plate the nutty brown rice, top with the seared salmon, and serve the garlic green beans on the side.