YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Quinoa and Garlic Green Beans
Pan-seared wild salmon served over fluffy quinoa and garlic-scented green beans, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6.5 oz Wild Salmon Fillet
0.5 cup Cooked Quinoa
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Trim the ends of the green beans and steam them for 4-5 minutes until they are bright green and tender-crisp.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the hot pan and press down lightly with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for a perfect medium.
While the salmon rests, toss the steamed green beans in a small pan with the minced garlic and a splash of water over medium heat for 1 minute.
Fluff the pre-cooked quinoa and place it on a plate.
Top the quinoa with the salmon and serve the garlic green beans on the side.
Finish the entire dish with a fresh squeeze of lemon juice for a bright, clean flavor.