YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Garlic Spinach
Pan-seared salmon served over fluffy quinoa and garlicky sautéed spinach, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
1/3 cup cooked Quinoa
2 cups Fresh Spinach
2 tsp Olive Oil
1 clove Garlic, minced
1 Lemon wedge
PREPARATION
Rinse the quinoa under cold water 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 salt and pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet 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 it reaches your desired level of doneness, then remove from the pan.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted.
Serve the seared salmon over the bed of quinoa and garlic spinach with a fresh lemon wedge.