YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet paired with crisp garlic green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
7 ounces Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 wedge Fresh Lemon
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another two to three minutes until the salmon is just opaque and flakes easily.
In a separate small skillet, heat the remaining teaspoon of olive oil over medium heat and add the minced garlic.
Add the green beans and a tablespoon of water to the skillet, then cover with a lid to steam for three minutes.
Remove the lid and sauté the beans for one more minute until the water has evaporated and they are tender-crisp.
Plate the seared salmon alongside the warm brown rice and garlic green beans, finishing with a fresh squeeze of lemon juice.