YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with garlic-infused green beans and nutty brown rice, finished with a squeeze of fresh lemon and a buttery glaze.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
0.75 cup cooked Brown Rice
1.5 cups fresh Green Beans
1.5 teaspoons Avocado Oil
1 teaspoon Grass-fed Butter
2 cloves Garlic, minced
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a cast-iron or heavy-bottomed skillet over medium-high heat until the oil begins to shimmer.
Carefully place the salmon skin-side down in the skillet and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.
Flip the salmon fillet and cook for another 3-4 minutes until it reaches your desired level of doneness, then remove from the pan to rest.
In the same skillet, reduce heat to medium and add the grass-fed butter and minced garlic, sautéing for 30 seconds until fragrant.
Toss the green beans into the skillet with a tablespoon of water, cover with a lid, and steam-sauté for 4-5 minutes until bright green and tender-crisp.
Plate the salmon alongside the brown rice and garlic green beans, drizzling any remaining garlic butter from the pan over the fish.