YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Quinoa
Pan-seared salmon served over fluffy quinoa and garlic-infused spinach, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 oz Salmon Fillet
1/2 cup Cooked Quinoa
2 cups Baby Spinach
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired doneness.
Remove the salmon from the pan and set it aside to rest on a plate.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the pan and toss with tongs until just wilted, then remove from heat immediately.
Fluff the pre-cooked quinoa with a fork and place it on a serving plate.
Layer the garlic spinach over the quinoa and top with the seared salmon fillet.
Drizzle the fresh lemon juice over the entire dish before serving.