Seared Salmon Fillet with Quinoa and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Sautéed Spinach

Pan-seared wild sockeye salmon served over fluffy quinoa and garlic-scented spinach, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
46.2g
Fat
19.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

3 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

  • 2

    Heat one teaspoon of olive oil in a high-quality non-stick or cast-iron skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness, then set aside on a plate to rest.

  • 5

    In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until the aroma is released.

  • 6

    Toss in the fresh spinach and sauté quickly until just wilted, which should take about 1-2 minutes.

  • 7

    Plate the fluffy cooked quinoa, top with the sautéed spinach and the seared salmon fillet, and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Quinoa and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Sautéed Spinach

Pan-seared wild sockeye salmon served over fluffy quinoa and garlic-scented spinach, finished with a squeeze of bright lemon.

NUTRITION

460kcal
Protein
46.2g
Fat
19.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Quinoa

3 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.

  • 2

    Heat one teaspoon of olive oil in a high-quality non-stick or cast-iron skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness, then set aside on a plate to rest.

  • 5

    In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until the aroma is released.

  • 6

    Toss in the fresh spinach and sauté quickly until just wilted, which should take about 1-2 minutes.

  • 7

    Plate the fluffy cooked quinoa, top with the sautéed spinach and the seared salmon fillet, and finish with a fresh squeeze of lemon juice.