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 Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic
1 wedge Lemon
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
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 skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.
Sear for 4 to 5 minutes until the skin is golden, then flip and cook for 2 more minutes.
Remove the salmon from the pan and set aside to rest.
Add the remaining olive oil to the same skillet along with the minced garlic and green beans.
Sauté the beans for about 5 minutes, tossing frequently, until they are bright green and slightly charred.
Plate the seared salmon over the fluffy brown rice and serve with the garlic-infused green beans and a fresh lemon wedge.