YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-sautéed green beans and fluffy brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Rinse the brown rice and cook according to package instructions until fluffy and tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans to the skillet and sauté for 5 to 6 minutes, tossing frequently, until they are vibrant and crisp-tender.
Plate the seared salmon alongside the warm brown rice and garlic green beans.
Drizzle the entire dish with fresh lemon juice just before serving for a bright finish.