Pan-Roasted Salmon with Garlic Sautéed Spinach and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Roasted Salmon with Garlic Sautéed Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Roasted Salmon with Garlic Sautéed Spinach and Quinoa

Pan-roasted salmon fillet served over fluffy quinoa with garlic-scented spinach and a squeeze of fresh lemon for a bright, buttery finish.

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NUTRITION

476kcal
Protein
35.8g
Fat
29.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Quinoa

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and let rest.

  • 5

    In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss frequently until just wilted, about 1-2 minutes.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff with a fork.

  • 8

    Plate the salmon over the bed of quinoa and serve the garlic spinach on the side, finishing with a fresh squeeze of lemon juice if desired.

Pan-Roasted Salmon with Garlic Sautéed Spinach and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Roasted Salmon with Garlic Sautéed Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Roasted Salmon with Garlic Sautéed Spinach and Quinoa

Pan-roasted salmon fillet served over fluffy quinoa with garlic-scented spinach and a squeeze of fresh lemon for a bright, buttery finish.

NUTRITION

476kcal
Protein
35.8g
Fat
29.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

1/3 cup Cooked Quinoa

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and let rest.

  • 5

    In the same skillet, add the remaining half teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss frequently until just wilted, about 1-2 minutes.

  • 7

    Warm the pre-cooked quinoa if necessary and fluff with a fork.

  • 8

    Plate the salmon over the bed of quinoa and serve the garlic spinach on the side, finishing with a fresh squeeze of lemon juice if desired.