YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet paired with garlic-sautéed green beans and nutty brown rice, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
10 ounces Salmon Fillet
1/2 cup cooked Brown Rice
1 cup Green Beans
2 teaspoons Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches your desired level of doneness.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Toss in the green beans with a tiny splash of water, cover the pan, and steam-sauté for 4 to 5 minutes until they are tender-crisp.
Serve the seared salmon alongside the brown rice and garlic green beans, finishing the entire plate with a fresh squeeze of lemon juice.