Seared Salmon with Steamed 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 with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Green Beans and Brown Rice

A pan-seared wild sockeye salmon fillet served over fluffy brown rice with a side of vibrant, tender-crisp green beans.

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NUTRITION

448kcal
Protein
46.6g
Fat
14.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Steam the green beans until they reach a vibrant green and tender-crisp texture.

  • 2

    Prepare the brown rice by simmering in water or broth until all liquid is absorbed and grains are fluffy.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down and sear for four minutes until the skin is crisp, then flip and cook for another three minutes.

  • 6

    Plate the salmon alongside the rice and beans, finishing with a fresh squeeze of lemon juice.

Seared Salmon with Steamed 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 with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Green Beans and Brown Rice

A pan-seared wild sockeye salmon fillet served over fluffy brown rice with a side of vibrant, tender-crisp green beans.

NUTRITION

448kcal
Protein
46.6g
Fat
14.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Steam the green beans until they reach a vibrant green and tender-crisp texture.

  • 2

    Prepare the brown rice by simmering in water or broth until all liquid is absorbed and grains are fluffy.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down and sear for four minutes until the skin is crisp, then flip and cook for another three minutes.

  • 6

    Plate the salmon alongside the rice and beans, finishing with a fresh squeeze of lemon juice.