YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy Spinach and Brown Rice
Pan-seared salmon served over a bed of nutty brown rice and spinach simmered in a light garlic cream sauce, finished with a squeeze of bright lemon.
INGREDIENTS
8 oz Salmon Fillet
1.25 cups cooked Brown Rice
3 cups Fresh Spinach
2 tbsp Heavy Cream
1 tbsp Avocado Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is very crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare, then remove from the pan and let rest.
In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan in handfuls, tossing until wilted.
Stir in the heavy cream and a pinch of salt, simmering for 1-2 minutes until the sauce thickens slightly and coats the spinach.
Fluff the warm cooked brown rice and place it on a plate.
Top the rice with the creamy garlic spinach and place the seared salmon fillet on top to serve.