YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served with garlicky sautéed spinach and nutty brown rice, finished with a squeeze of bright lemon juice and a buttery-crisp skin.
INGREDIENTS
8 oz Salmon Fillet
1/2 cup cooked Brown Rice
3 cups Fresh Spinach
2 cloves Garlic, minced
1 tsp Avocado Oil
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot skillet and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and releases easily from the pan.
Flip the fillet and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then add the fresh spinach.
Toss the spinach constantly until just wilted, then remove from heat and stir in the lemon juice.
Plate the salmon over the warm brown rice with the garlic spinach on the side.