YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served alongside garlic-sauteed green beans and fluffy brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon
0.5 cup cooked Brown Rice
1 cup Green Beans
1 teaspoon Olive Oil
2 cloves Garlic
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the ends of the green beans and mince the garlic cloves.
Heat half of the olive oil in a skillet over medium heat and add the green beans with a splash of water, covering to steam for 3 minutes.
Remove the lid, add the minced garlic to the green beans, and sauté until the beans are crisp-tender and the garlic is fragrant.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a separate non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon with the brown rice and garlic green beans, finishing the dish with a fresh squeeze of lemon juice.