YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside garlicky green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Cook brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness, then remove it from the pan to rest.
In the same skillet, add the remaining olive oil along with the minced garlic and trimmed green beans.
Sauté the green beans for 5 to 7 minutes, stirring frequently, until they are crisp-tender and the garlic is fragrant.
Plate the seared salmon alongside the nutty brown rice and garlicky green beans, finishing the dish with a fresh squeeze of lemon juice.