YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-sautéed green beans and fluffy brown rice, finished with a bright and zesty lemon squeeze.
INGREDIENTS
7 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
Trim the ends of the green beans and mince the garlic clove.
Heat a non-stick skillet over medium-high heat and add half of the olive oil.
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 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees F.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining oil, green beans, and minced garlic.
Sauté the beans for 3-5 minutes until they are tender-crisp and the garlic is fragrant.
Plate the seared salmon alongside the brown rice and garlic green beans.
Drizzle the fresh lemon juice over the salmon and vegetables before serving.