YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Garlic Spinach and Rice
Pan-seared salmon fillet served over fluffy white rice and garlicky sautéed spinach, finished with a jammy soft-boiled egg for a rich, silky texture.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup cooked White Rice
3 cups fresh Baby Spinach
1 large Egg
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the white rice according to package instructions and keep warm.
Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6 minutes and 30 seconds for a jammy yolk.
Immediately transfer the egg to an ice bath, then peel and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes.
Remove the salmon from the pan and let it rest.
In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the spinach to the skillet and toss until just wilted, about 1 to 2 minutes.
Plate the rice and garlic spinach, top with the pan-seared salmon, and finish with the halved soft-boiled egg.