YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon served with garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of lemon for a bright, citrusy aroma.
INGREDIENTS
8.1 oz Sockeye Salmon fillet
0.8 cup cooked Brown Rice
1 cup fresh Green Beans
1 tsp Olive Oil
2 cloves Garlic, minced
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat half of the olive oil in a 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 cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet with a tablespoon of water, then cover and steam for 3 minutes.
Remove the lid and continue to sauté the beans for 2 minutes until they are crisp-tender and lightly browned.
Serve the seared salmon alongside the garlic green beans and brown rice, finishing the dish with a fresh squeeze of lemon juice.