YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon paired with garlic-scented green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans, trimmed
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet 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.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining olive oil and the trimmed green beans, sautéing for 3 minutes.
Add the minced garlic and a splash of water to the beans, covering with a lid for 2 minutes to steam until crisp-tender.
Warm the pre-cooked brown rice in a small saucepan or microwave.
Plate the salmon alongside the brown rice and garlic green beans, serving with a fresh lemon wedge if desired.