YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice with a side of garlic green beans, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups Green Beans
2 teaspoons Extra Virgin 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 dry with paper towels and season both sides with a pinch of 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 up in the pan and sear for 4-5 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp.
Plate the salmon over the warm brown rice with the garlic green beans on the side.
Finish the dish with a bright squeeze of fresh lemon juice over the salmon and greens.