YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice with garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
0.6 cup cooked Brown Rice
1.5 cups Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 teaspoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Steam the green beans in a small amount of water for 4-5 minutes until they are tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through to your preference.
Remove the salmon from the pan and set aside.
In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
Add the steamed green beans to the pan and toss with the garlic and residual oil for 1 minute.
Plate the brown rice, top with the salmon, and serve the garlic green beans on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon.