Seared Salmon Fillet with Garlic Green Beans and Steamed 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 Steamed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Steamed Brown Rice

Pan-seared wild salmon served over nutty brown rice with a side of garlic-sautéed green beans, finished with a squeeze of lemon and a buttery flake.

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NUTRITION

423kcal
Protein
36g
Fat
12.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Avocado Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is crisp.

  • 5

    Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and the edges are golden.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

    Add the trimmed green beans and minced garlic to the same skillet, sautéing for 4 to 5 minutes until tender-crisp and fragrant.

  • 8

    Plate the salmon over the bed of brown rice and serve with the garlic green beans on the side.

Seared Salmon Fillet with Garlic Green Beans and Steamed 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 Steamed Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Steamed Brown Rice

Pan-seared wild salmon served over nutty brown rice with a side of garlic-sautéed green beans, finished with a squeeze of lemon and a buttery flake.

NUTRITION

423kcal
Protein
36g
Fat
12.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Sockeye Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Avocado Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.

  • 2

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of 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 pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is crisp.

  • 5

    Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and the edges are golden.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

    Add the trimmed green beans and minced garlic to the same skillet, sautéing for 4 to 5 minutes until tender-crisp and fragrant.

  • 8

    Plate the salmon over the bed of brown rice and serve with the garlic green beans on the side.