YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Garlic Green Beans
Pan-seared salmon served over nutty brown rice with garlic-sautéed green beans and lion's mane mushrooms, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
6 ounces Salmon Fillet
1 cup cooked Brown Rice
1.5 cups fresh Green Beans
100 grams Lion's Mane Mushrooms
1 tablespoon Avocado Oil
2 cloves Garlic
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until warm.
Heat a large non-stick skillet over medium-high heat with half of the avocado oil.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired doneness, then remove from the pan and set aside.
In the same skillet, add the remaining avocado oil along with the trimmed green beans and sliced lion's mane mushrooms.
Sauté the vegetables for 5 to 6 minutes, stirring occasionally, until the green beans are tender-crisp and the mushrooms are lightly browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Plate the salmon over the bed of brown rice and serve alongside the garlic-veggie medley.