YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with crisp-tender garlic green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild-Caught Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1.5 teaspoons Avocado Oil
2 cloves Garlic, minced
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 one teaspoon of avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the skillet and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, heat the remaining half teaspoon of oil in another pan over medium heat and add the green beans with a splash of water.
Cover the beans for 2 minutes to steam, then remove the lid, add the minced garlic, and sauté for 2 more minutes until the beans are crisp-tender.
Fluff the pre-cooked brown rice and plate it alongside the salmon and garlic green beans, finishing the dish with a fresh squeeze of lemon juice.