YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served alongside tender-crisp garlic green beans and nutty brown rice with a squeeze of fresh lemon.
INGREDIENTS
6.8 ounces Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
2 cloves Fresh Garlic, minced
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for about 4 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 3 to 4 minutes until the fish is cooked through and flakes easily.
While the salmon cooks, steam the fresh green beans in a steamer basket or small amount of water until they are bright green and tender-crisp.
Drain the beans and add them to the skillet with the minced garlic, sautéing for 1 minute until the garlic is fragrant.
Serve the seared salmon alongside the garlic-infused green beans and warm brown rice, finishing with a squeeze of fresh lemon if desired.