YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over a bed of garlic-sautéed spinach and nutty brown rice, finished with a bright squeeze of lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
3 cups Fresh Spinach
2 cloves Garlic, minced
1 tsp Avocado Oil
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.
While the salmon rests, heat the olive oil in a separate large skillet over medium heat and add the minced garlic.
Sauté the garlic for 30 seconds until fragrant, then add the fresh spinach and toss until just wilted.
Warm the pre-cooked brown rice and plate it alongside the garlic spinach.
Top with the seared salmon and finish the entire dish with a fresh squeeze of lemon juice.