YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Quinoa
Pan-seared wild salmon served over fluffy quinoa with garlic-sautéed green beans, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Quinoa
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package instructions and set aside.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference, then remove from the pan.
In the same skillet, add the remaining olive oil, minced garlic, and green beans.
Sauté the green beans for 5-6 minutes until they are tender-crisp and slightly charred.
Plate the salmon over the bed of fluffy quinoa with the garlic green beans on the side.
Drizzle the entire dish with fresh lemon juice before serving.