YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon fillet served over nutty brown rice and garlic-scented green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea 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 crisp.
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 oil and the green beans with a splash of water, covering for 2 minutes to steam-soften.
Remove the lid, add the minced garlic, and sauté for 1-2 minutes until the beans are tender-crisp and fragrant.
Warm the pre-cooked brown rice and plate it alongside the salmon and garlic green beans.
Drizzle the lemon juice over the salmon and vegetables before serving.