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 alongside crisp-tender green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

492kcal
Protein
44.0g
Fat
21.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Green Beans

1 teaspoon Avocado Oil

1/2 fresh Lemon

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PREPARATION

  • 1

    Rinse the brown rice and cook in water or low-sodium broth until tender and fluffy.

  • 2

    Trim the ends of the green beans and steam them over boiling water for 5 minutes until vibrant and crisp-tender.

  • 3

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

  • 4

    Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden, crispy crust.

  • 6

    Flip the fillet carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon next to the rice and green beans, finishing the dish with a generous squeeze of fresh lemon juice.

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 alongside crisp-tender green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

492kcal
Protein
44.0g
Fat
21.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Green Beans

1 teaspoon Avocado Oil

1/2 fresh Lemon

PREPARATION

  • 1

    Rinse the brown rice and cook in water or low-sodium broth until tender and fluffy.

  • 2

    Trim the ends of the green beans and steam them over boiling water for 5 minutes until vibrant and crisp-tender.

  • 3

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

  • 4

    Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 4 to 5 minutes without moving it to develop a golden, crispy crust.

  • 6

    Flip the fillet carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Plate the salmon next to the rice and green beans, finishing the dish with a generous squeeze of fresh lemon juice.