YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon served over a bed of nutty brown rice and garlic-infused spinach, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
3 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
2 cloves Fresh Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of 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 up, and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then remove from the pan and let rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss frequently until just wilted, about 1-2 minutes.
Serve the seared salmon alongside the warm brown rice and sautéed spinach, finishing with a fresh squeeze of lemon juice if desired.