YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Quinoa
Pan-seared salmon served over fluffy quinoa with garlic-scented green beans, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup Cooked Quinoa
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions if not using pre-cooked quinoa.
Pat the salmon fillet 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.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
In a separate small skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the garlic skillet with a splash of water, cover, and steam-sauté for 4-5 minutes until tender-crisp.
Fluff the cooked quinoa with a fork and place it on a plate.
Top the quinoa with the seared salmon and serve the garlic green beans on the side, finishing with a fresh squeeze of lemon juice.