Name: Seared Salmon with Brown Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Atlantic Salmon Fillet; 0.5 cup Cooked Brown Rice; 1 cup Cooked Spinach (from approx. 6 cups raw); 1.5 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 0.5 tablespoon Fresh Lemon Juice

Seared Salmon with Brown Rice and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Brown Rice and Sautéed Spinach

Pan-seared wild salmon served over nutty brown rice and garlic-sautéed spinach, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

47.1g

Fat

20.7g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Cooked Spinach (from approx. 6 cups raw)

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 tablespoon Fresh Lemon Juice

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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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
4
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
5
In a separate pan, heat the remaining half teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
6
Add the fresh spinach to the pan in batches, tossing until completely wilted and tender.
7
Warm the pre-cooked brown rice in a small bowl or pan.
8
Plate the brown rice and top with the sautéed spinach and the seared salmon fillet.
9
Drizzle the fresh lemon juice over the salmon just before serving for a bright finish.