YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, finished with a bright squeeze of lemon and a buttery-crisp skin.
INGREDIENTS
4.8 ounces Salmon Fillet
1 cup Cooked Brown Rice
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork, then transfer to a plate to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
Add the fresh spinach to the pan and toss constantly until just wilted, which should take about 1-2 minutes.
Plate the warm brown rice alongside the garlic spinach and top with the seared salmon.
Finish the dish with a fresh squeeze of lemon juice over the fish for a bright, clean flavor.