YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa with garlic-scented green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/4 cup Cooked Quinoa
2 cups Fresh Green Beans
1/2 teaspoon Avocado Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the green beans and trim the stem ends.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and continue cooking for another 3 to 4 minutes until the internal temperature reaches your desired doneness.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and green beans, sautéing for 5 to 7 minutes until they are tender-crisp and slightly charred.
Warm the pre-cooked quinoa and fluff it with a fork.
Plate the quinoa and green beans alongside the salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving.