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 tender-crisp green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

444kcal
Protein
44.4g
Fat
14.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp and bright green.

  • 2

    While the beans steam, 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 medium non-stick skillet over medium-high heat until the oil shimmers.

  • 4

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.

  • 5

    Carefully flip the salmon and cook for another 2-3 minutes, or until the internal temperature reaches 125-130°F for medium-rare.

  • 6

    Remove the green beans from the steamer and toss them immediately with the minced garlic and fresh lemon juice.

  • 7

    Serve the seared salmon over the warm brown rice with the garlicky green beans 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 tender-crisp green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

444kcal
Protein
44.4g
Fat
14.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp and bright green.

  • 2

    While the beans steam, 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 medium non-stick skillet over medium-high heat until the oil shimmers.

  • 4

    Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crispy.

  • 5

    Carefully flip the salmon and cook for another 2-3 minutes, or until the internal temperature reaches 125-130°F for medium-rare.

  • 6

    Remove the green beans from the steamer and toss them immediately with the minced garlic and fresh lemon juice.

  • 7

    Serve the seared salmon over the warm brown rice with the garlicky green beans on the side.