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 fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with 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 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the skillet, then cover with a lid to steam for 3-4 minutes until tender-crisp.
Warm the pre-cooked brown rice in a separate small pot or microwave-safe bowl.
Plate the salmon alongside the brown rice and garlic green beans, finishing the entire dish with a fresh squeeze of lemon juice.