YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over brown rice with a side of garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
10 oz Wild Atlantic Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic
1 tbsp Lemon Juice
PREPARATION
Rinse and cook the brown rice according to package instructions until tender and fluffy.
Trim the ends of the fresh green beans and finely mince the garlic cloves.
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.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.
In a separate pan, heat the remaining teaspoon of olive oil over medium heat and add the green beans.
Sauté the beans for 5-6 minutes until tender-crisp, adding the minced garlic during the last minute of cooking to prevent burning.
Plate the cooked brown rice and top with the seared salmon fillet.
Serve the garlic green beans on the side and finish the entire dish with a fresh squeeze of lemon juice.