YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp garlic-infused green beans and nutty brown rice, finished with a squeeze of bright lemon juice.
INGREDIENTS
7.5 oz Wild Salmon Fillet
0.5 cup Cooked Brown Rice
2 cups Fresh Green Beans, trimmed
2 cloves Garlic, minced
0.5 tbsp Avocado Oil
1 tsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
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 the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is very crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium, then remove from the pan and let rest on a plate.
In the same skillet, add the green beans and two tablespoons of water, then cover with a lid for 2 minutes to steam-soften.
Remove the lid, add the minced garlic to the pan, and sauté for 2-3 minutes until the water has evaporated and the beans are tender-crisp and fragrant.
Plate the salmon alongside the warm brown rice and garlic green beans, finishing the entire dish with a fresh squeeze of lemon juice.