YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice with garlic-infused creamy spinach, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
1 cup cooked Brown Rice
2 cups Fresh Spinach
2 tbsp nonfat Greek Yogurt
1 tbsp Avocado Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until steaming.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the desired level of doneness is reached, then remove from the pan and set aside.
In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until completely wilted.
Remove the pan from heat and stir in the Greek yogurt until the spinach is coated in a creamy sauce.
Plate the brown rice, top with the creamy spinach and the seared salmon, and finish with a fresh squeeze of lemon juice.