YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with crisp-tender garlic green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 teaspoons Avocado Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of avocado oil in a medium non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 3 to 4 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same skillet or a separate pan, add the remaining half teaspoon of oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the pan with a splash of water, cover, and steam-sauté for 4 to 5 minutes until crisp-tender.
Reheat the pre-cooked brown rice if necessary and plate it alongside the garlic green beans.
Top the rice with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.