YOUR SOLIN GENERATED RECIPE
Seared Salmon with Brown Rice and Garlic Spinach
Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
8 oz Salmon Fillet
1.25 cups Cooked Brown Rice
4 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
3 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque.
While the salmon finishes, heat the remaining olive oil in a separate skillet over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the garlic pan in batches, tossing frequently until just wilted and bright green.
Fluff the pre-cooked warm brown rice and portion it onto a plate alongside the sautéed garlic spinach.
Place the seared salmon on top and finish with a squeeze of fresh lemon juice and a sprinkle of fresh herbs if desired.