Seared Salmon with Herbed Rice and Sautéed Greens

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

Seared Salmon with Herbed Rice and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Rice and Sautéed Greens

Delight in a beautifully seared salmon paired with fragrant herbed rice and a bed of tender sautéed spinach, finished with a dollop of tangy Greek yogurt and a squeeze of fresh lemon. This dish offers a harmonious blend of flavors and textures that's both light and satisfying, perfect for a nutrient-rich dinner.

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NUTRITION

510kcal
Protein
42.2g
Fat
24.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Rice

1 cup Spinach

1/2 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Herbs (Parsley & Dill)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the salmon skin-side down first for about 3-4 minutes until a golden crust forms, then carefully flip and cook for an additional 2-3 minutes for medium doneness. Remove from heat.

  • 4

    In a separate small bowl, combine the Greek yogurt with the fresh chopped herbs and lemon juice to create a light herbed sauce.

  • 5

    Gently sauté the spinach in a dry pan over medium heat for 1 minute until just wilted.

  • 6

    Plate the dish by arranging the cooked rice as a base, topping it with the sautéed spinach, and placing the salmon on top. Drizzle the herbed Greek yogurt sauce over the salmon and garnish with a little extra fresh herb if desired.

Seared Salmon with Herbed Rice and Sautéed Greens

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

Seared Salmon with Herbed Rice and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Rice and Sautéed Greens

Delight in a beautifully seared salmon paired with fragrant herbed rice and a bed of tender sautéed spinach, finished with a dollop of tangy Greek yogurt and a squeeze of fresh lemon. This dish offers a harmonious blend of flavors and textures that's both light and satisfying, perfect for a nutrient-rich dinner.

NUTRITION

510kcal
Protein
42.2g
Fat
24.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/3 cup Cooked Rice

1 cup Spinach

1/2 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Herbs (Parsley & Dill)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the salmon skin-side down first for about 3-4 minutes until a golden crust forms, then carefully flip and cook for an additional 2-3 minutes for medium doneness. Remove from heat.

  • 4

    In a separate small bowl, combine the Greek yogurt with the fresh chopped herbs and lemon juice to create a light herbed sauce.

  • 5

    Gently sauté the spinach in a dry pan over medium heat for 1 minute until just wilted.

  • 6

    Plate the dish by arranging the cooked rice as a base, topping it with the sautéed spinach, and placing the salmon on top. Drizzle the herbed Greek yogurt sauce over the salmon and garnish with a little extra fresh herb if desired.