YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
10 ounces Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
2 cups fresh Green Beans
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with paper towels and season 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 crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the garlic skillet with a tablespoon of water, cover, and steam for 3 to 4 minutes until tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the seared salmon and garlic green beans.
Finish the dish with a fresh squeeze of lemon juice over the salmon and beans for a bright, clean flavor.