YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Quinoa and Sautéed Spinach
Pan-seared salmon served over fluffy herb-infused quinoa and garlic-sautéed spinach, finished with a bright and zesty lemon squeeze.
INGREDIENTS
4 ounces Salmon Fillet
1/2 cup Cooked Quinoa
2 cups Fresh Spinach
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Chopped Fresh Parsley
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until fluffy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining half tablespoon of olive oil and the fresh spinach.
Sauté the spinach for 1-2 minutes until just wilted, then remove from heat.
Fluff the cooked quinoa with a fork and stir in the chopped parsley and fresh lemon juice.
Plate the herb-quinoa and sautéed spinach, then top with the seared salmon fillet.