YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with garlic-sautéed green beans and nutty brown rice, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Pat the salmon fillet 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 until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crisp skin.
Sear the salmon for approximately four to five minutes until the skin is golden and releases easily from the pan.
Flip the fillet and continue cooking for another two to three minutes until the internal temperature reaches your desired doneness.
Meanwhile, heat the remaining teaspoon of olive oil in another skillet over medium heat and add the minced garlic.
Sauté the garlic for thirty seconds until fragrant, then add the green beans and a tablespoon of water.
Cover the skillet and steam-sauté the beans for five minutes until they are bright green and tender-crisp.
Fluff the warm cooked brown rice and serve it alongside the seared salmon and garlic-infused green beans.