YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon fillet paired with garlic-scented green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
11 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
2 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
0.5 Lemon, for juicing
PREPARATION
Prepare the brown rice according to package instructions if not already cooked.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Place the salmon in the skillet, skin-side up, and sear for 4 to 5 minutes until a golden crust forms.
Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches your desired level of doneness.
While the salmon cooks, steam the green beans in a small amount of water for 4 minutes until tender-crisp.
Drain the green beans and toss them into the skillet with the salmon during the last minute of cooking, adding the minced garlic to the pan to fragrance.
Serve the seared salmon alongside the brown rice and garlic green beans, finishing the entire plate with a fresh squeeze of lemon juice.