YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon fillet served with tender-crisp garlic green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the green beans and steam them for 4-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium.
Remove the salmon from the pan and set aside to rest.
In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
Add the steamed green beans and lemon juice to the pan, tossing for 1 minute to coat them in the garlic-infused oil.
Serve the seared salmon alongside the brown rice and garlic green beans.