YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared sockeye salmon paired with tender-crisp garlic green beans and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Sockeye Salmon Fillet
1/2 cup Cooked Brown Rice
2 cups Fresh Green Beans
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Trim the ends of the green beans and mince the garlic cloves.
Heat one teaspoon of olive oil in a large skillet over medium-high heat. Add the green beans and sauté for 5-7 minutes until tender-crisp and slightly charred.
Add the minced garlic to the green beans during the last minute of cooking, stirring constantly to prevent burning, then remove beans from the pan and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
In the same skillet, heat the remaining teaspoon of olive oil over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
Plate the salmon alongside the brown rice and garlic green beans, drizzling the entire dish with fresh lemon juice before serving.