YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice with garlic-sautéed green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
2 cloves Fresh Garlic
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet completely 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 until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set it aside to rest on a plate.
In the same skillet, add the remaining oil along with the trimmed green beans and minced garlic.
Sauté the beans for 5 to 6 minutes, stirring frequently, until they are tender-crisp and slightly charred.
Plate the salmon alongside the brown rice and garlic green beans, finishing the entire dish with a fresh squeeze of lemon juice.