YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and garlic green beans, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
2 tsp Avocado Oil
2 cloves Garlic
1/2 Lemon
PREPARATION
Cook brown rice according to package instructions until tender.
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 2 to 3 minutes until your desired level of doneness is reached, then remove from the pan.
Add the remaining teaspoon of oil and the trimmed green beans to the same skillet.
Sauté the beans for 5 minutes, tossing frequently, and add the minced garlic during the final minute of cooking.
Plate the salmon alongside the garlic green beans and brown rice, finishing the dish with a bright squeeze of fresh lemon juice.