YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with crisp garlic-infused green beans and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Coho Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel 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 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 and set aside.
In the same skillet, add the remaining oil, minced garlic, and green beans.
Sauté the green beans for 5-6 minutes until tender-crisp and slightly charred.
Warm the pre-cooked brown rice in a small pot or microwave.
Plate the salmon alongside the brown rice and garlic green beans, finishing the fish with a fresh squeeze of lemon juice.