Seared Salmon with Garlic Green Beans and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Quinoa

Pan-seared wild sockeye salmon served over a bed of fluffy quinoa with fresh green beans sautéed in garlic and lemon for a bright, zesty finish.

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NUTRITION

434kcal
Protein
43.5g
Fat
14.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse quinoa thoroughly and cook according to package instructions until fluffy and the germ has separated.

  • 2

    Pat the salmon fillet dry with paper towels and season lightly with sea salt and cracked black pepper.

  • 3

    Heat half of the olive oil in a high-quality non-stick skillet over medium-high heat.

  • 4

    Place the salmon skin-side down in the pan and sear for about 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    In a separate skillet, heat the remaining oil and sauté the minced garlic until fragrant and just starting to turn golden.

  • 6

    Toss in the fresh green beans and sauté for 5-7 minutes until they are tender-crisp and vibrant green.

  • 7

    Plate the salmon over the cooked quinoa and serve alongside the garlic green beans with a final squeeze of fresh lemon juice.

Seared Salmon with Garlic Green Beans and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Quinoa

Pan-seared wild sockeye salmon served over a bed of fluffy quinoa with fresh green beans sautéed in garlic and lemon for a bright, zesty finish.

NUTRITION

434kcal
Protein
43.5g
Fat
14.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Rinse quinoa thoroughly and cook according to package instructions until fluffy and the germ has separated.

  • 2

    Pat the salmon fillet dry with paper towels and season lightly with sea salt and cracked black pepper.

  • 3

    Heat half of the olive oil in a high-quality non-stick skillet over medium-high heat.

  • 4

    Place the salmon skin-side down in the pan and sear for about 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    In a separate skillet, heat the remaining oil and sauté the minced garlic until fragrant and just starting to turn golden.

  • 6

    Toss in the fresh green beans and sauté for 5-7 minutes until they are tender-crisp and vibrant green.

  • 7

    Plate the salmon over the cooked quinoa and serve alongside the garlic green beans with a final squeeze of fresh lemon juice.