YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-sauteed green beans and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
0.5 cup Cooked Brown Rice
1 cup Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
In a separate small skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds.
Add the green beans and a tablespoon of water to the skillet, then cover and steam for 3 minutes until tender-crisp.
Remove the lid and sauté the beans for 1 minute to evaporate excess moisture and coat them in the garlic oil.
Serve the seared salmon alongside the warm brown rice and garlic green beans with a fresh lemon wedge on the side.