YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp garlic-infused green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.
INGREDIENTS
8 oz Wild Salmon Fillet
0.75 cup Cooked Brown Rice
1 cup Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and easily releases from the pan.
Flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches your desired level of doneness.
Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining teaspoon of olive oil, the green beans, and the minced garlic.
Sauté the beans for 5 to 7 minutes, adding a splash of water if needed to steam them slightly, until they are tender-crisp.
Serve the seared salmon over the brown rice with the garlic green beans on the side, finishing with a squeeze of fresh lemon juice.