YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon paired with garlic-sautéed green beans and fluffy brown rice, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Avocado Oil
1 clove Fresh Garlic
PREPARATION
Pat the salmon filet 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 stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.
Remove the salmon from the pan and let it rest on a plate while you prepare the vegetables.
In the same skillet, add the trimmed green beans and minced garlic with two tablespoons of water.
Sauté for 4 minutes until the water has evaporated and the beans are tender-crisp and vibrant green.
Serve the seared salmon alongside the garlic green beans and warm brown rice, finishing with a fresh squeeze of lemon juice.