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 served with garlic-sautéed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

678kcal
Protein
64.3g
Fat
23.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Wild Sockeye Salmon

0.75 cup cooked Brown Rice

1.5 cups fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

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 medium non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes, or until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, heat the remaining olive oil in a separate skillet over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the green beans to the garlic skillet along with a tablespoon of water, then cover and steam for 3 to 4 minutes until they are tender-crisp.

  • 7

    Fluff the pre-cooked brown rice and warm it through if necessary.

  • 8

    Plate the salmon alongside the rice and green beans, drizzling the fresh lemon juice over the fish and vegetables just before serving.

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 served with garlic-sautéed green beans and nutty brown rice, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

678kcal
Protein
64.3g
Fat
23.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Wild Sockeye Salmon

0.75 cup cooked Brown Rice

1.5 cups fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

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 medium non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.

  • 4

    Carefully flip the salmon and continue cooking for another 3 to 4 minutes, or until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, heat the remaining olive oil in a separate skillet over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the green beans to the garlic skillet along with a tablespoon of water, then cover and steam for 3 to 4 minutes until they are tender-crisp.

  • 7

    Fluff the pre-cooked brown rice and warm it through if necessary.

  • 8

    Plate the salmon alongside the rice and green beans, drizzling the fresh lemon juice over the fish and vegetables just before serving.