YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served with garlic-infused green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.7 ounces Sockeye Salmon Fillet
0.75 cup cooked Brown Rice
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
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 with half of the olive oil.
Place the salmon in the pan skin-side down first if applicable and sear for about 4 minutes until a golden crust forms.
Flip the fillet carefully and cook for an additional 3 minutes until the fish flakes easily with a fork.
In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing until fragrant.
Add the green beans to the garlic pan with a tablespoon of water, cover, and steam for 4 minutes until they are tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the seared salmon over the bed of nutty brown rice with the garlic green beans on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens for a bright, zesty finish.