YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and garlic-scented spinach, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6.2 oz Salmon Fillet
1 cup Cooked Brown Rice
3 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1/2 Lemon
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Pat the salmon fillet completely 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 or cast-iron skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred level of doneness.
Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
Add the fresh spinach to the skillet and toss constantly with tongs for 1-2 minutes until just wilted.
Plate the brown rice and sautéed spinach, top with the seared salmon, and finish with a generous squeeze of fresh lemon juice.