YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon fillet paired with crisp garlic-infused green beans and nutty brown rice, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 ounces Wild Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Rinse the brown rice and cook it in a small pot with water until all liquid is absorbed and the grains are tender.
Trim the ends of the fresh green beans and finely mince the garlic clove.
Pat the salmon fillet dry with a paper towel and season the flesh side with a small pinch of sea salt.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for about 4 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the skillet and set it aside to rest.
Add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
Toss in the green beans with a tablespoon of water and cover the pan to steam them for 3 minutes until bright green and tender-crisp.
Serve the seared salmon over the fluffy brown rice with the garlic green beans on the side and a fresh squeeze of lemon juice over the fish.