YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served alongside garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet with a tablespoon of water, cover with a lid, and steam-sauté for 3-4 minutes until tender but still crisp.
Warm the pre-cooked brown rice in a small bowl or in the skillet briefly.
Plate the salmon alongside the brown rice and garlic green beans, finishing the dish with a fresh squeeze of lemon juice.