Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Green Beans

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

Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Green Beans

Pan-seared salmon served over cauliflower rice infused with fresh herbs and a side of garlic green beans, finished with a bright squeeze of charred lemon.

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NUTRITION

522kcal
Protein
36.4g
Fat
35.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Fresh Green Beans

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

2 tablespoons Fresh Parsley, chopped

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan and set aside.

  • 5

    In the same skillet, add the remaining olive oil along with the green beans and minced garlic, sautéing for about 5 minutes until the beans are tender-crisp.

  • 6

    Push the beans to one side and add the cauliflower rice to the skillet, cooking for 3-4 minutes until softened and slightly toasted.

  • 7

    Stir the chopped parsley and lemon juice into the cauliflower rice and beans.

  • 8

    Plate the herb-cauliflower rice and green beans, topping with the seared salmon fillet.

Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Green Beans

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

Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Green Beans

Pan-seared salmon served over cauliflower rice infused with fresh herbs and a side of garlic green beans, finished with a bright squeeze of charred lemon.

NUTRITION

522kcal
Protein
36.4g
Fat
35.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Fresh Green Beans

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

2 tablespoons Fresh Parsley, chopped

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork, then remove from the pan and set aside.

  • 5

    In the same skillet, add the remaining olive oil along with the green beans and minced garlic, sautéing for about 5 minutes until the beans are tender-crisp.

  • 6

    Push the beans to one side and add the cauliflower rice to the skillet, cooking for 3-4 minutes until softened and slightly toasted.

  • 7

    Stir the chopped parsley and lemon juice into the cauliflower rice and beans.

  • 8

    Plate the herb-cauliflower rice and green beans, topping with the seared salmon fillet.