Seared Salmon Filet with Quinoa and Garlic Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Quinoa and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Quinoa and Garlic Green Beans

Pan-seared salmon served over fluffy quinoa with garlic-sautéed green beans, finished with a squeeze of bright lemon and a touch of flaky sea salt.

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NUTRITION

477kcal
Protein
45.8g
Fat
19.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then remove from heat and drizzle with lemon juice.

  • 5

    In a separate small skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the green beans and a tablespoon of water to the skillet, covering with a lid for 2 minutes to steam-sauté until tender-crisp.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Plate the salmon alongside the quinoa and garlic green beans, finishing with an extra crack of black pepper.

Seared Salmon Filet with Quinoa and Garlic Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Quinoa and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Quinoa and Garlic Green Beans

Pan-seared salmon served over fluffy quinoa with garlic-sautéed green beans, finished with a squeeze of bright lemon and a touch of flaky sea salt.

NUTRITION

477kcal
Protein
45.8g
Fat
19.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then remove from heat and drizzle with lemon juice.

  • 5

    In a separate small skillet, heat the remaining olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the green beans and a tablespoon of water to the skillet, covering with a lid for 2 minutes to steam-sauté until tender-crisp.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Plate the salmon alongside the quinoa and garlic green beans, finishing with an extra crack of black pepper.