YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon paired with garlic-sautéed green beans and fluffy brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Green Beans
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic
1 tablespoon Lemon Juice
PREPARATION
Cook the brown rice according to package directions until fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for five minutes until the skin is golden and crispy.
Flip the fillet and cook for an additional three minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for thirty seconds until fragrant.
Add the green beans and a splash of water to the pan, covering it for three minutes to steam.
Remove the lid and sauté the beans for another two minutes until they are tender-crisp.
Plate the salmon alongside the brown rice and green beans, finishing the dish with a fresh squeeze of lemon juice.