YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlicky sautéed green beans and nutty brown rice, finished with a squeeze of bright lemon juice.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup cooked Brown Rice
1 1/2 cups fresh Green Beans
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan.
In the same skillet or a separate pan, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the pan with a tablespoon of water, cover with a lid, and steam-sauté for about 5 minutes until tender-crisp.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the garlic green beans on the side, finishing with a fresh squeeze of lemon juice if desired.