YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon fillet
1/2 cup cooked Brown Rice
1.5 cups fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the 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 for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until cooked to your preference.
In a separate small skillet, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the green beans to the garlic skillet with a tablespoon of water, cover, and steam-sauté for 4-5 minutes until tender-crisp.
Fluff the brown rice and place it on a plate, topping it with the seared salmon fillet.
Serve the garlic green beans on the side and drizzle the entire dish with fresh lemon juice before serving.