YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served over nutty brown rice and crisp-tender garlic green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
1/3 cup cooked Brown Rice
1.5 cups Green Beans
1 tsp Avocado Oil
2 cloves Garlic
1/2 Lemon
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat half of the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
In a separate skillet, heat the remaining oil over medium heat and add the green beans with a splash of water.
Cover the beans for 2 minutes to steam, then remove the lid and add the minced garlic.
Sauté the beans and garlic for another 2 minutes until the beans are crisp-tender and the garlic is fragrant.
Serve the seared salmon over the brown rice with the garlic green beans on the side.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.