YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served alongside garlic-sauteed green beans and fluffy brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Cook the brown rice according to package directions or use pre-steamed brown rice for a quicker option.
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 shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through and opaque.
Steam the green beans in a steamer basket or microwave with a splash of water until tender-crisp, about 4 minutes.
Remove the salmon from the pan to rest; add the minced garlic to the residual oil in the hot pan and sauté for 30 seconds.
Toss the steamed green beans in the garlic oil and serve immediately alongside the salmon and rice with a fresh squeeze of lemon juice.