Seared Salmon Fillet with Garlic 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 Garlic Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Brown Rice

Pan-seared wild salmon with a crispy skin, served alongside garlicky green beans and nutty brown rice.

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NUTRITION

456kcal
Protein
47.5g
Fat
14.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 teaspoon 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 non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

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

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon is searing, steam the green beans in a small amount of water for about 4 minutes until they are tender-crisp.

  • 6

    Remove the salmon from the pan to rest, then add the minced garlic and steamed green beans to the same skillet, tossing for 1 minute to infuse the flavor.

  • 7

    Serve the crispy salmon over the warm brown rice with the garlicky green beans on the side, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Garlic 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 Garlic Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Brown Rice

Pan-seared wild salmon with a crispy skin, served alongside garlicky green beans and nutty brown rice.

NUTRITION

456kcal
Protein
47.5g
Fat
14.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 teaspoon 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 non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

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

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 5

    While the salmon is searing, steam the green beans in a small amount of water for about 4 minutes until they are tender-crisp.

  • 6

    Remove the salmon from the pan to rest, then add the minced garlic and steamed green beans to the same skillet, tossing for 1 minute to infuse the flavor.

  • 7

    Serve the crispy salmon over the warm brown rice with the garlicky green beans on the side, finishing the dish with a fresh squeeze of lemon juice.