YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with garlicky green beans and nutty brown rice, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
5.6 oz Wild Salmon Fillet
0.6 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 2-3 minutes until the center is just opaque.
Remove the salmon from the pan and set aside to rest.
In the same pan, add the remaining teaspoon of olive oil, minced garlic, and green beans.
Sauté the green beans for 5-7 minutes, adding a splash of water if needed to steam, until they are tender-crisp and bright green.
Plate the salmon over the brown rice, serve the garlic green beans on the side, and finish the entire dish with a fresh squeeze of lemon juice.