Seared Salmon Fillet with Creamy Spinach 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 Creamy Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Spinach and Brown Rice

Enjoy a delightful plate featuring a perfectly seared salmon fillet paired with a velvety creamy spinach and a bed of nutty brown rice. The dish offers a harmony of rich, savory salmon with a fresh spinach cream sauce enhanced by a subtle garlic kick, all balanced beautifully by the wholesome, tender brown rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

709kcal
Protein
47g
Fat
35.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup cooked Brown Rice

2 cups raw Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil (for searing)

1 tsp Olive Oil (for spinach dressing)

1 Garlic Clove

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the salmon fillet and pat dry with a paper towel. Season both sides with salt and pepper.

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil shimmers, add the salmon fillet, skin-side down if applicable, and sear for about 4-5 minutes until a golden crust forms.

  • 3

    Carefully flip the salmon and cook for an additional 3-4 minutes until the inside reaches your desired doneness. Remove from heat and set aside.

  • 4

    While the salmon cooks, prepare the brown rice according to package instructions if not already cooked.

  • 5

    In a small pan, lightly sauté a minced garlic clove in 1 teaspoon olive oil for about 30 seconds until fragrant.

  • 6

    Add 2 cups of raw baby spinach to the pan and sauté until just wilted, about 1-2 minutes. Remove from heat and stir in 1/4 cup nonfat Greek yogurt. Mix until smooth and creamy; adjust seasoning with salt and pepper.

  • 7

    To plate, arrange a bed of brown rice, top with the creamy spinach, and place the seared salmon on top. Optionally, garnish with a squeeze of lemon.

Seared Salmon Fillet with Creamy Spinach 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 Creamy Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Spinach and Brown Rice

Enjoy a delightful plate featuring a perfectly seared salmon fillet paired with a velvety creamy spinach and a bed of nutty brown rice. The dish offers a harmony of rich, savory salmon with a fresh spinach cream sauce enhanced by a subtle garlic kick, all balanced beautifully by the wholesome, tender brown rice.

NUTRITION

709kcal
Protein
47g
Fat
35.7g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup cooked Brown Rice

2 cups raw Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil (for searing)

1 tsp Olive Oil (for spinach dressing)

1 Garlic Clove

Salt and Pepper

PREPARATION

  • 1

    Rinse the salmon fillet and pat dry with a paper towel. Season both sides with salt and pepper.

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil shimmers, add the salmon fillet, skin-side down if applicable, and sear for about 4-5 minutes until a golden crust forms.

  • 3

    Carefully flip the salmon and cook for an additional 3-4 minutes until the inside reaches your desired doneness. Remove from heat and set aside.

  • 4

    While the salmon cooks, prepare the brown rice according to package instructions if not already cooked.

  • 5

    In a small pan, lightly sauté a minced garlic clove in 1 teaspoon olive oil for about 30 seconds until fragrant.

  • 6

    Add 2 cups of raw baby spinach to the pan and sauté until just wilted, about 1-2 minutes. Remove from heat and stir in 1/4 cup nonfat Greek yogurt. Mix until smooth and creamy; adjust seasoning with salt and pepper.

  • 7

    To plate, arrange a bed of brown rice, top with the creamy spinach, and place the seared salmon on top. Optionally, garnish with a squeeze of lemon.