YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp-tender garlic green beans and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 4-5 minutes until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily.
In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water to the skillet, then cover and steam for 3 minutes.
Remove the lid and sauté the beans for another 2 minutes until they are crisp-tender and lightly browned.
Plate the salmon alongside the brown rice and green beans, drizzling the fresh lemon juice over the fish and vegetables before serving.