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 fluffy brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.25 cups Fresh Green Beans
0.5 teaspoon Extra Virgin Olive Oil
1 clove Fresh Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and add half of the olive oil.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145°F or your desired doneness.
While the salmon cooks, heat the remaining olive oil in a separate small pan over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the garlic pan, cover with a lid, and steam-sauté for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a microwave-safe bowl or small saucepan.
Serve the seared salmon alongside the garlic green beans and brown rice, finishing the dish with a fresh squeeze of lemon juice.