YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with garlicky sautéed green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
2 cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet dry with a paper towel 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.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 4 to 5 minutes until the internal temperature reaches 145°F.
In a separate skillet, heat the remaining teaspoon of olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and two tablespoons of water to the skillet, then cover and steam for 3 to 4 minutes until tender-crisp.
Remove the lid and sauté the beans for 1 minute to evaporate excess moisture.
Plate the salmon alongside the brown rice and garlic green beans, drizzling everything with fresh lemon juice before serving.