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

Pan-seared wild salmon served over nutty brown rice and a side of steamed green beans, finished with a squeeze of bright lemon.

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NUTRITION

442kcal
Protein
46.4g
Fat
14.8g
Carbs
30.5g

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

    Prepare the brown rice according to the package instructions until fluffy.

  • 2

    Trim the ends of the green beans and steam them for five minutes until they are tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Serve the salmon alongside the rice and green beans with a fresh lemon wedge on the side.

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

Pan-seared wild salmon served over nutty brown rice and a side of steamed green beans, finished with a squeeze of bright lemon.

NUTRITION

442kcal
Protein
46.4g
Fat
14.8g
Carbs
30.5g

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

    Prepare the brown rice according to the package instructions until fluffy.

  • 2

    Trim the ends of the green beans and steam them for five minutes until they are tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Serve the salmon alongside the rice and green beans with a fresh lemon wedge on the side.