YOUR SOLIN GENERATED RECIPE
Seared Salmon with Lemon Garlic Green Beans and Brown Rice
Pan-seared wild sockeye salmon served alongside garlic-sautéed green beans and fluffy brown rice, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6 oz Wild Sockeye Salmon Fillet
1/3 cup Cooked Brown Rice
1.5 cups Fresh Green Beans, trimmed
1 tsp Avocado Oil
1 clove Fresh Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare, then transfer to a plate to rest.
In the same skillet, add the trimmed green beans and two tablespoons of water, then cover with a lid to steam for 2 minutes.
Remove the lid, add the minced garlic, and sauté for 1-2 minutes until the water has evaporated and the beans are tender-crisp.
Toss the green beans with fresh lemon juice and serve immediately alongside the seared salmon and warmed brown rice.