YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Rice and Sautéed Spinach
Pan-seared sockeye salmon over fragrant garlic rice and tender sautéed spinach, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
8.5 oz Wild Sockeye Salmon Fillet
1/2 cup Cooked Jasmine Rice
3 cups Fresh Baby Spinach
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season the skin side with a pinch of sea salt.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2 minutes until desired doneness is reached.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the pan and toss until just wilted, about 1-2 minutes.
Stir the cooked jasmine rice into the garlic and spinach mixture until warmed through and well combined.
Plate the garlic rice and spinach, top with the seared salmon, and finish with a fresh squeeze of lemon juice.