YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared salmon fillet served with garlic-scented green beans and nutty brown rice, finished with a squeeze of bright lemon juice and a buttery-crisp skin.
INGREDIENTS
8 ounces Wild Atlantic Salmon fillet
3/4 cup Cooked Brown Rice
1 cup Fresh Green Beans, trimmed
1 tablespoon Avocado Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a large stainless steel or cast-iron skillet over medium-high heat and add half of the avocado oil.
Once the oil is shimmering, place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is very crisp, then flip and cook for an additional 2-3 minutes until desired doneness is reached.
While the salmon cooks, heat the remaining oil in a separate skillet over medium heat and add the green beans.
Sauté the beans for 5 minutes until tender-crisp, adding the minced garlic during the last minute of cooking to prevent burning.
Plate the salmon alongside the warm brown rice and garlic green beans.
Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright finish.