YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon paired with garlic-scented green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Sockeye Salmon Fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Trim the ends of the fresh green beans and steam them for 3-4 minutes until they are vibrant green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and steamed green beans, sautéing for 1 minute until the garlic is fragrant.
Plate the salmon alongside the brown rice and garlicky green beans, serving with a fresh lemon wedge if desired.