YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Lemon Garlic Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with garlic-infused green beans and fluffy brown rice, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
0.5 cup cooked Brown Rice
1.5 cups fresh Green Beans
1.5 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp fresh Lemon Juice
PREPARATION
Cook 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 one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness, then remove from the pan.
In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet with a splash of water, cover, and steam-sauté for 4-5 minutes until crisp-tender.
Plate the salmon alongside the brown rice and green beans, then finish the entire dish with a fresh squeeze of lemon juice.