YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Lemon-Garlic Green Beans
Pan-seared salmon served over fluffy quinoa with garlic-scented green beans, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Quinoa
1 cup fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon fresh Lemon Juice
PREPARATION
Rinse the quinoa under cold water and cook according to package instructions until all water is absorbed and the grain is fluffy.
Pat the salmon fillet 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.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches your desired level of doneness.
In a separate small skillet, heat the remaining olive oil and sauté the green beans and minced garlic for 5 minutes until tender-crisp.
Remove the green beans from the heat and toss with fresh lemon juice.
Serve the seared salmon over the bed of quinoa with the lemon-garlic green beans on the side.