YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
0.4 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering but not smoking.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan and set aside.
In the same skillet, add the green beans and minced garlic with a splash of water, sautéing for about 5 minutes until the beans are tender-crisp and vibrant green.
Plate the salmon alongside the warm brown rice and garlic green beans, finishing with a fresh squeeze of lemon juice if desired.