YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Green Beans and Brown Rice
Pan-seared salmon served with crisp-tender garlic green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty bite.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan.
In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a tablespoon of water, then cover the pan to steam for 3 minutes.
Remove the lid and sauté the beans for another 2 minutes until they are bright green and crisp-tender.
Plate the seared salmon alongside the brown rice and garlic green beans, serving with a fresh lemon wedge if desired.