YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with crisp garlic-infused green beans and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Avocado Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and mince the garlic cloves.
Heat a non-stick skillet over medium-high heat with half of the avocado oil.
Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.
Remove the salmon from the pan and set aside to rest.
In the same pan, add the remaining avocado oil and the green beans.
Sauté the green beans for 3-4 minutes until tender-crisp, adding the minced garlic during the last minute of cooking.
Deglaze the pan with lemon juice, tossing the beans to coat.
Plate the salmon alongside the brown rice and garlic green beans, drizzling any remaining pan juices over the fish.