Pan-Seared Salmon with Garden Vegetable Rice

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

Pan-Seared Salmon with Garden Vegetable Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garden Vegetable Rice

Pan-seared salmon fillet served over a colorful medley of rice and garden vegetables simmered in savory chicken broth for a vibrant and nourishing meal.

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NUTRITION

493kcal
Protein
37.6g
Fat
21.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.1 cup White rice

0.5 cup Chicken broth

0.25 cup Green peas

0.25 cup Sweet corn

0.25 cup Carrots

0.5 cup Green beans

0.5 cup Broccoli florets

1 stalk Green onion

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    Rinse the white rice under cold water until the water runs clear.

  • 2

    In a small saucepan, combine the rice, chicken broth, diced carrots, and chopped green beans. Bring the mixture to a boil over medium-high heat.

  • 3

    Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes.

  • 4

    Add the broccoli florets, green peas, and sweet corn on top of the rice. Replace the lid and continue to steam for another 5-8 minutes until the rice is tender and the liquid is fully absorbed.

  • 5

    While the rice is cooking, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 4-5 minutes until the exterior is golden and crispy.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish reaches your desired level of doneness.

  • 8

    Fluff the vegetable rice with a fork, then stir in the sliced green onions and lemon juice.

  • 9

    Portion the garden vegetable rice onto a plate and top with the pan-seared salmon fillet.

Pan-Seared Salmon with Garden Vegetable Rice

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

Pan-Seared Salmon with Garden Vegetable Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garden Vegetable Rice

Pan-seared salmon fillet served over a colorful medley of rice and garden vegetables simmered in savory chicken broth for a vibrant and nourishing meal.

NUTRITION

493kcal
Protein
37.6g
Fat
21.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.1 cup White rice

0.5 cup Chicken broth

0.25 cup Green peas

0.25 cup Sweet corn

0.25 cup Carrots

0.5 cup Green beans

0.5 cup Broccoli florets

1 stalk Green onion

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Rinse the white rice under cold water until the water runs clear.

  • 2

    In a small saucepan, combine the rice, chicken broth, diced carrots, and chopped green beans. Bring the mixture to a boil over medium-high heat.

  • 3

    Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes.

  • 4

    Add the broccoli florets, green peas, and sweet corn on top of the rice. Replace the lid and continue to steam for another 5-8 minutes until the rice is tender and the liquid is fully absorbed.

  • 5

    While the rice is cooking, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 4-5 minutes until the exterior is golden and crispy.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish reaches your desired level of doneness.

  • 8

    Fluff the vegetable rice with a fork, then stir in the sliced green onions and lemon juice.

  • 9

    Portion the garden vegetable rice onto a plate and top with the pan-seared salmon fillet.