YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
5.5 oz Wild Atlantic Salmon fillet
0.75 cup Cooked Brown Rice
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with paper towels and season with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side up, and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until cooked through to your preference, then remove from the pan.
In the same skillet or a separate small pan, heat the remaining olive oil over medium heat and add the minced garlic.
Sauté the garlic for 30 seconds until fragrant, then add the fresh spinach and toss until just wilted.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the seared salmon and serve the garlic spinach on the side with an optional lemon wedge.