Seared Salmon Fillet with Steamed Green Beans and Brown Rice

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

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

Pan-seared wild salmon served with steamed green beans and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

460kcal
Protein
44.5g
Fat
16.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon

1 cup Green Beans

1/2 cup Cooked Brown Rice

1 tsp Avocado Oil

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 a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and just cooked through to your preference.

  • 5

    While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 minutes until they are vibrant and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water over low heat until fluffy and steaming.

  • 7

    Plate the salmon alongside the brown rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt.

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

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

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

Pan-seared wild salmon served with steamed green beans and nutty brown rice, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

460kcal
Protein
44.5g
Fat
16.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Coho Salmon

1 cup Green Beans

1/2 cup Cooked Brown Rice

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon skin-side down in the hot pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and just cooked through to your preference.

  • 5

    While the salmon sears, place the green beans in a steamer basket over boiling water and steam for 5 minutes until they are vibrant and tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan with a splash of water over low heat until fluffy and steaming.

  • 7

    Plate the salmon alongside the brown rice and green beans, finishing the entire dish with a fresh squeeze of lemon juice and an extra sprinkle of flaky sea salt.