Seared Salmon with Brown Rice and Greens

Brown rice takes about 45 minutes – 1 hour to cook so start it ahead of time. You can even prepare the rice the night before to make meal time easier.


1 cup brown rice

2 cups water

4-3 oz Alaskan salmon filets

2 cups green beans

1/2 cup cherry tomatoes

2 cloves garlic, minced

5 teaspoons of olive oil





To prepare the rice, first rinse it is cold water. In a large non-stick pot, combine 2 cups of water and the rice. Bring to a boil and then reduce to a simmer with lid on. Allow it to simmer for ~1 hour.

Meanwhile, season the salmon fillets with salt and pepper on both sides. On high heat, drizzle 2 teaspoons of olive oil onto a large skillet. Place 2 salmon filets into the pan with skin facing down. To create a perfect sear, do not move the salmon! Allow it to brown and create a crust. It may look like it’s stuck to the pan but once it has developed a sear, it will easily detach from the skillet. After about 4 minutes, flip the filet. Cook until salmon is opaque and repeat steps for the next two filets. Transfer to a plate and wipe skillet clean.

In the same skillet, add 1 teaspoon of olive oil and minced garlic and saute over medium heat. Once garlic is fragrant, add the green beans and saute until tender, for 7-8 minutes. Add the cherry tomatoes and adjust seasonings.

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