Name: Mesquite-Grilled Salmon with Rice Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Cooked brown rice; 1 cup Fresh green beans; 1 tsp Olive oil; 0.5 tsp Ghee; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Mesquite-Grilled Salmon with Rice Pilaf

Flaky salmon fillet grilled with smoky mesquite spices and served alongside a fragrant rice pilaf and crisp green beans.

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NUTRITION

Protein

39.6g

Fat

31.1g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked brown rice

1 cup Fresh green beans

1 tsp Olive oil

0.5 tsp Ghee

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
2
Heat a grill pan or cast-iron skillet over medium-high heat and coat with the olive oil.
3
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a smoky crust.
4
Flip the salmon and cook for an additional 3 to 4 minutes until the fish is flaky and the center is just opaque.
5
While the salmon cooks, steam the green beans in a steamer basket or a small amount of water for 4-5 minutes until vibrant and tender-crisp.
6
Drain the green beans and toss them with the ghee and a pinch of salt.
7
Warm the pre-cooked rice pilaf and serve it as a base for the salmon, with the green beans on the side.