YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp garlic green beans and nutty brown rice, finished with a squeeze of fresh lemon and a buttery glaze.
INGREDIENTS
5.5 ounces Salmon Fillet
1.25 cups Cooked Brown Rice
1.5 cups Fresh Green Beans
1 tablespoon Avocado Oil
0.5 tablespoon Grass-fed Butter
2 cloves Minced Garlic
0.5 Fresh Lemon
PREPARATION
Cook the brown rice according to the package instructions until fluffy and set aside.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque in the center.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, lower the heat to medium and add the grass-fed butter, minced garlic, and trimmed green beans.
Sauté the green beans for 5 to 7 minutes, tossing frequently, until they are tender-crisp and fragrant.
Plate the brown rice and top with the seared salmon fillet.
Serve the garlic green beans on the side and finish the entire dish with a fresh squeeze of lemon juice.