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 sockeye salmon paired with garlic-scented green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.

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NUTRITION

525kcal
Protein
51.7g
Fat
19.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon fillet

0.5 cup cooked Brown Rice

1.5 cups fresh Green Beans

1 teaspoon Avocado Oil

2 cloves Garlic, minced

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a medium non-stick skillet over medium-high heat and add half of the avocado oil.

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

  • 5

    In a separate skillet, heat the remaining avocado oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the green beans and two tablespoons of water to the pan, then cover and steam for 3 to 4 minutes until the beans are tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 8

    Plate the seared salmon alongside the brown rice and garlic green beans, finishing the dish with a fresh squeeze of lemon juice over the fish and vegetables.

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 sockeye salmon paired with garlic-scented green beans and nutty brown rice, finished with a bright squeeze of zesty lemon.

NUTRITION

525kcal
Protein
51.7g
Fat
19.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon fillet

0.5 cup cooked Brown Rice

1.5 cups fresh Green Beans

1 teaspoon Avocado Oil

2 cloves Garlic, minced

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a medium non-stick skillet over medium-high heat and add half of the avocado oil.

  • 3

    Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes until the skin is crispy and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

  • 5

    In a separate skillet, heat the remaining avocado oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the green beans and two tablespoons of water to the pan, then cover and steam for 3 to 4 minutes until the beans are tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave until heated through.

  • 8

    Plate the seared salmon alongside the brown rice and garlic green beans, finishing the dish with a fresh squeeze of lemon juice over the fish and vegetables.