Seared Salmon with Steamed Green Beans and Garlic Herb Rice

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

Seared Salmon with Steamed Green Beans and Garlic Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Green Beans and Garlic Herb Rice

Pan-seared sockeye salmon served over garlic-infused brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon and aromatic herbs.

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NUTRITION

465kcal
Protein
43.6g
Fat
18.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp and bright green.

  • 2

    Cook the brown rice according to package instructions until fluffy and set aside.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 7

    In a separate small pan, sauté the minced garlic in the remaining teaspoon of olive oil for about 60 seconds until fragrant.

  • 8

    Fold the sautéed garlic and fresh chopped parsley into the cooked brown rice.

  • 9

    Plate the seared salmon alongside the garlic herb rice and steamed green beans, garnishing with a fresh lemon wedge if desired.

Seared Salmon with Steamed Green Beans and Garlic Herb Rice

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

Seared Salmon with Steamed Green Beans and Garlic Herb Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Green Beans and Garlic Herb Rice

Pan-seared sockeye salmon served over garlic-infused brown rice and tender-crisp green beans, finished with a squeeze of fresh lemon and aromatic herbs.

NUTRITION

465kcal
Protein
43.6g
Fat
18.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp and bright green.

  • 2

    Cook the brown rice according to package instructions until fluffy and set aside.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 7

    In a separate small pan, sauté the minced garlic in the remaining teaspoon of olive oil for about 60 seconds until fragrant.

  • 8

    Fold the sautéed garlic and fresh chopped parsley into the cooked brown rice.

  • 9

    Plate the seared salmon alongside the garlic herb rice and steamed green beans, garnishing with a fresh lemon wedge if desired.