YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Brown Rice and Garlic Green Beans
Pan-seared salmon fillet served with fluffy brown rice and green beans sautéed with garlic, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Wild-Caught Salmon Fillet
1.25 cups Cooked Brown Rice
1 cup Fresh Green Beans
1 tablespoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
0.5 medium Lemon
PREPARATION
Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.
Heat half of the extra virgin olive oil in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.
While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 minutes until bright green and crisp-tender.
In a small sauté pan, heat the remaining olive oil over medium heat and add the minced garlic, cooking for 1 minute until fragrant.
Toss the steamed green beans into the garlic oil and coat thoroughly.
Warm the pre-cooked brown rice and plate it alongside the garlic green beans.
Top the rice with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.