YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with crisp garlic-sauteed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
11 ounces Pink Salmon Fillet
1 cup Fresh Green Beans
0.5 cup Cooked Brown Rice
2 cloves Fresh Garlic, minced
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet 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 in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a splash of water to the pan, covering with a lid for 2 minutes to steam.
Remove the lid and sauté the beans for another 3 minutes until tender-crisp.
Serve the seared salmon alongside the warm brown rice and garlic green beans.
Finish the dish with a fresh drizzle of lemon juice over the fish and vegetables.