YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served alongside garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Fresh Garlic
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked brown rice until fluffy.
Trim the ends of the fresh green beans and finely mince the garlic clove.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily.
In a separate small pan, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds.
Add the green beans and a tablespoon of water to the garlic pan, cover, and steam-sauté for 3 to 4 minutes until tender-crisp.
Serve the seared salmon over the brown rice with the garlic green beans on the side.