YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
10 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet 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 stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Remove the salmon from the pan and set aside to rest.
In the same pan, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water, then cover the pan for 3 minutes to steam them until crisp-tender.
Plate the salmon alongside the brown rice and garlic green beans, finishing with a fresh squeeze of lemon juice.