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 bright and zesty squeeze of lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and steam them for 3-4 minutes until they are bright green and crisp-tender.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Season the salmon fillet with a pinch of sea salt and black pepper, then place it in the hot skillet skin-side up.
Sear the salmon for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
In a separate small pan, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the steamed green beans to the garlic oil, tossing quickly to coat and season with a pinch of salt.
Plate the salmon alongside the brown rice and garlic green beans, drizzling the fresh lemon juice over the fish before serving.