Seared Salmon 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 with Garlic Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Brown Rice

Pan-seared wild sockeye salmon paired with garlicky sautéed green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.

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NUTRITION

445kcal
Protein
44.7g
Fat
14.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

0.5 cup cooked Brown Rice

1.5 cups fresh Green Beans

1 tsp Avocado Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the skillet, skin-side down, and press lightly with a spatula to ensure even contact. Sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 6

    Remove the salmon from the pan and let it rest on a plate.

  • 7

    In the same skillet, add the trimmed green beans and minced garlic, adding a splash of water if the pan is too dry.

  • 8

    Sauté the green beans for 5 minutes until they are tender-crisp and the garlic is fragrant.

  • 9

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

Seared Salmon 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 with Garlic Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Brown Rice

Pan-seared wild sockeye salmon paired with garlicky sautéed green beans and nutty brown rice, finished with a bright squeeze of fresh lemon.

NUTRITION

445kcal
Protein
44.7g
Fat
14.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

0.5 cup cooked Brown Rice

1.5 cups fresh Green Beans

1 tsp Avocado Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and set aside.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the skillet, skin-side down, and press lightly with a spatula to ensure even contact. Sear for 4-5 minutes until the skin is crisp.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 6

    Remove the salmon from the pan and let it rest on a plate.

  • 7

    In the same skillet, add the trimmed green beans and minced garlic, adding a splash of water if the pan is too dry.

  • 8

    Sauté the green beans for 5 minutes until they are tender-crisp and the garlic is fragrant.

  • 9

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