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 sockeye salmon served over nutty brown rice and crisp-tender green beans, finished with a sprinkle of hemp hearts for a satisfying crunch.

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NUTRITION

471kcal
Protein
44.5g
Fat
17.8g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Hemp Hearts

1 tsp Lemon Juice

Sea salt and black pepper to taste

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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 olive oil in a non-stick or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the fillet and continue cooking for 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare or until just opaque.

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and green beans, top with the seared salmon fillet, and drizzle with fresh lemon juice.

  • 8

    Finish the dish by sprinkling the hemp hearts over the salmon and vegetables for added texture and healthy fats.

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 sockeye salmon served over nutty brown rice and crisp-tender green beans, finished with a sprinkle of hemp hearts for a satisfying crunch.

NUTRITION

471kcal
Protein
44.5g
Fat
17.8g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1/2 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Hemp Hearts

1 tsp Lemon Juice

Sea salt and black pepper to taste

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 olive oil in a non-stick or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the fillet and continue cooking for 2 to 3 minutes until the internal temperature reaches 125-130°F for medium-rare or until just opaque.

  • 5

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

  • 6

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

  • 7

    Plate the brown rice and green beans, top with the seared salmon fillet, and drizzle with fresh lemon juice.

  • 8

    Finish the dish by sprinkling the hemp hearts over the salmon and vegetables for added texture and healthy fats.