YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Sautéed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlic-sautéed green beans, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
10.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1.5 cups Green Beans
1 teaspoon Olive Oil
1 clove Garlic
2 tablespoons Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and mince the garlic clove.
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 non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side up in the pan and sear for 4-5 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Remove the salmon from the pan and let it rest on a warm plate.
In the same skillet, add the remaining oil, minced garlic, and green beans.
Sauté the beans for 5-6 minutes, tossing frequently, until they are tender-crisp and slightly charred.
Plate the salmon over the warm brown rice with the sautéed green beans on the side.
Drizzle the fresh lemon juice over the fish and vegetables just before serving for a bright finish.