Seared Salmon Fillet with Garlic Green Beans and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Quinoa

Pan-seared salmon served over fluffy quinoa and garlicky green beans, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

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NUTRITION

476kcal
Protein
41.8g
Fat
21.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Fresh Green Beans

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    If not already prepared, cook quinoa according to package instructions using water or vegetable broth until all liquid is absorbed and the grain is fluffy.

  • 2

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

  • 3

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    In a separate skillet, heat the remaining teaspoon of olive oil over medium heat and add the green beans.

  • 6

    Sauté the green beans for 5-6 minutes until tender-crisp, adding the minced garlic during the last minute of cooking to prevent burning.

  • 7

    Plate the cooked quinoa and place the seared salmon on top.

  • 8

    Serve the garlic green beans on the side and finish the entire dish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Garlic Green Beans and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Quinoa

Pan-seared salmon served over fluffy quinoa and garlicky green beans, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

NUTRITION

476kcal
Protein
41.8g
Fat
21.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Fresh Green Beans

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    If not already prepared, cook quinoa according to package instructions using water or vegetable broth until all liquid is absorbed and the grain is fluffy.

  • 2

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

  • 3

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    In a separate skillet, heat the remaining teaspoon of olive oil over medium heat and add the green beans.

  • 6

    Sauté the green beans for 5-6 minutes until tender-crisp, adding the minced garlic during the last minute of cooking to prevent burning.

  • 7

    Plate the cooked quinoa and place the seared salmon on top.

  • 8

    Serve the garlic green beans on the side and finish the entire dish with a fresh squeeze of lemon juice.