Seared Salmon Fillet 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 Fillet with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

Pan-seared wild salmon served over a bed of fluffy brown rice and steamed green beans, finished with a squeeze of fresh lemon for a bright, buttery flake.

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NUTRITION

487kcal
Protein
44.4g
Fat
18.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 1/2 cups Green Beans

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the brown rice and green beans alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.

Seared Salmon Fillet 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 Fillet with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Green Beans and Brown Rice

Pan-seared wild salmon served over a bed of fluffy brown rice and steamed green beans, finished with a squeeze of fresh lemon for a bright, buttery flake.

NUTRITION

487kcal
Protein
44.4g
Fat
18.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 1/2 cups Green Beans

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the green beans in a steamer basket over boiling water for 5 to 6 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 7

    Plate the brown rice and green beans alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.