YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Sauteed Spinach
Pan-seared salmon served over fluffy quinoa and garlic-scented spinach, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 ounces Salmon Fillet
0.5 cup cooked Quinoa
3 cups fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and toss frequently until just wilted.
Stir the cooked quinoa into the spinach to warm it through and absorb the garlic oil.
Plate the quinoa and spinach mixture, top with the seared salmon, and finish with a fresh squeeze of lemon juice and flaky sea salt.