Seared Salmon with Garlic Green Beans and Quinoa

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

Seared Salmon with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Quinoa

Pan-seared sockeye salmon paired with fluffy quinoa and garlic-scented green beans, finished with a squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

465kcal
Protein
44.3g
Fat
14.9g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

3/4 cup cooked Quinoa

1 cup fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth according to package directions until fluffy.

  • 2

    Trim the ends of the green beans and finely mince the garlic clove.

  • 3

    Heat half of the olive oil in a skillet over medium heat, add the green beans and a splash of water, then cover and steam for 3-4 minutes.

  • 4

    Remove the lid, add the minced garlic to the beans, and sauté for another 2 minutes until the beans are tender-crisp and fragrant.

  • 5

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.

  • 6

    Heat the remaining olive oil in a separate non-stick pan over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the cooked quinoa and garlic green beans alongside the seared salmon and finish with a fresh squeeze of lemon juice.

Seared Salmon with Garlic Green Beans and Quinoa

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

Seared Salmon with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Quinoa

Pan-seared sockeye salmon paired with fluffy quinoa and garlic-scented green beans, finished with a squeeze of lemon and a touch of flaky sea salt.

NUTRITION

465kcal
Protein
44.3g
Fat
14.9g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

3/4 cup cooked Quinoa

1 cup fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth according to package directions until fluffy.

  • 2

    Trim the ends of the green beans and finely mince the garlic clove.

  • 3

    Heat half of the olive oil in a skillet over medium heat, add the green beans and a splash of water, then cover and steam for 3-4 minutes.

  • 4

    Remove the lid, add the minced garlic to the beans, and sauté for another 2 minutes until the beans are tender-crisp and fragrant.

  • 5

    Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.

  • 6

    Heat the remaining olive oil in a separate non-stick pan over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the cooked quinoa and garlic green beans alongside the seared salmon and finish with a fresh squeeze of lemon juice.