YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the flesh is just opaque and flakes easily.
In a separate small pan, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the trimmed green beans and a tablespoon of water to the pan, then cover with a lid to steam for 3 minutes until tender-crisp.
Remove the lid from the beans and sauté for 1 more minute to evaporate any remaining moisture.
Serve the seared salmon alongside the warm brown rice and garlic green beans, finishing the entire plate with a fresh squeeze of lemon juice.