YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-infused green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Wild Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 clove Garlic, minced
1/2 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil begins to shimmer.
Place the salmon in the skillet skin-side down and sear for four to five minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another two to three minutes until the fish is opaque and flakes easily.
Steam the green beans in a small pot with a splash of water for three to four minutes until tender-crisp.
Drain any excess water from the beans and toss them in the pan with minced garlic for one minute until fragrant.
Serve the seared salmon over the warm brown rice with the garlic green beans and a fresh squeeze of lemon juice.