Seared Salmon Fillet with Brown Rice and Garlic Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Brown Rice and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Brown Rice and Garlic Green Beans

Pan-seared wild salmon served over a bed of nutty brown rice and garlic-infused green beans, finished with a squeeze of lemon and a buttery glaze.

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NUTRITION

1,080kcal
Protein
63.2g
Fat
56.1g
Carbs
86.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon

1.5 cups Cooked Brown Rice

2 cups Fresh Green Beans

1 tbsp Avocado Oil

1 tsp Grass-fed Butter

2 cloves Garlic, minced

0.5 Lemon, juiced

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PREPARATION

  • 1

    Prepare the brown rice according to package directions and keep warm.

  • 2

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes for medium doneness.

  • 6

    While the salmon cooks, steam the green beans in a small amount of water for 4-5 minutes until tender-crisp.

  • 7

    Drain the green beans, then return them to the pot over low heat with the grass-fed butter and minced garlic.

  • 8

    Toss the beans for 1 minute until the garlic is fragrant and the butter has melted into a light glaze.

  • 9

    Plate the salmon over the warm brown rice with the garlic green beans on the side.

  • 10

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon.

Seared Salmon Fillet with Brown Rice and Garlic Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Brown Rice and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Brown Rice and Garlic Green Beans

Pan-seared wild salmon served over a bed of nutty brown rice and garlic-infused green beans, finished with a squeeze of lemon and a buttery glaze.

NUTRITION

1,080kcal
Protein
63.2g
Fat
56.1g
Carbs
86.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon

1.5 cups Cooked Brown Rice

2 cups Fresh Green Beans

1 tbsp Avocado Oil

1 tsp Grass-fed Butter

2 cloves Garlic, minced

0.5 Lemon, juiced

PREPARATION

  • 1

    Prepare the brown rice according to package directions and keep warm.

  • 2

    Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.

  • 5

    Sear the salmon for 4-5 minutes until the skin is crispy and golden, then flip and cook for another 2-3 minutes for medium doneness.

  • 6

    While the salmon cooks, steam the green beans in a small amount of water for 4-5 minutes until tender-crisp.

  • 7

    Drain the green beans, then return them to the pot over low heat with the grass-fed butter and minced garlic.

  • 8

    Toss the beans for 1 minute until the garlic is fragrant and the butter has melted into a light glaze.

  • 9

    Plate the salmon over the warm brown rice with the garlic green beans on the side.

  • 10

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon.