YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach
Pan-seared salmon served over fluffy garlic-infused quinoa and wilted spinach, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
0.4 cup cooked Quinoa
3 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same pan or a separate skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the garlic and toss until just wilted, which should take about 1-2 minutes.
Stir the pre-cooked quinoa into the spinach and garlic mixture to warm it through.
Plate the quinoa and spinach mixture, top with the seared salmon, and drizzle with fresh lemon juice before serving.