YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Quinoa
Pan-seared wild salmon served over fluffy quinoa and garlic-scented green beans, finished with a bright squeeze of lemon and a hint of flaky sea salt.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa and cook according to package instructions if not already prepared.
Trim the ends off the green beans and steam them for 3-4 minutes until tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan.
In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
Toss the steamed green beans into the skillet with the garlic for 1 minute.
Plate the salmon over the quinoa with the garlic green beans on the side.
Drizzle the entire dish with fresh lemon juice before serving.