YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with crisp garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
0.5 medium Lemon
PREPARATION
Prepare the brown rice according to package directions or reheat pre-cooked rice until fluffy.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a non-stick skillet over medium-high heat with half of the olive oil.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set it aside to rest.
Add the remaining oil to the same skillet along with the minced garlic and trimmed green beans.
Sauté the beans for about 5 minutes, stirring frequently, until they are tender-crisp and vibrant green.
Serve the seared salmon over the warm brown rice with the garlic green beans on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.