YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of garlic green beans, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye 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
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat half of the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for approximately four to five minutes until the skin is golden and crisp.
Carefully flip the fillet and continue cooking for another three to four minutes until the fish is cooked through and flakes easily with a fork.
While the salmon cooks, steam the green beans in a small pot with a splash of water for three to five minutes until they are tender-crisp and vibrant green.
Drain the green beans and set them aside.
In the same pan used for the beans, heat the remaining olive oil over medium heat and sauté the minced garlic for one minute until fragrant.
Add the steamed green beans to the garlic oil and toss well to coat, seasoning with a touch of salt.
Warm the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon fillet and serve the garlic green beans on the side.
Drizzle the fresh lemon juice over the salmon just before serving for a bright finish.