YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlicky green beans and nutty brown rice, finished with a bright squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
1/3 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Minced Garlic
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt and black pepper.
Heat a non-stick skillet over medium-high heat with the olive oil until shimmering.
Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact for a crisp finish.
Sear the salmon for about four to five minutes until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional two to three minutes until the internal temperature reaches your preferred level of doneness.
While the salmon rests, add the green beans to a small pan with a splash of water, cover, and steam for three minutes.
Drain the water from the beans, add the minced garlic, and sauté for one minute until fragrant and tender-crisp.
Plate the warm brown rice alongside the garlic green beans and top with the seared salmon fillet.