Seared Salmon with Garlic Spinach and Brown Rice

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

Seared Salmon with Garlic Spinach and Brown Rice

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 squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

451kcal
Protein
38.2g
Fat
20.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Brown Rice

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan, skin-side down if applicable, and sear for 4 to 5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F and the fish flakes easily.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

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

  • 8

    Add the fresh spinach to the pan and toss until just wilted, which should take about 1 to 2 minutes.

  • 9

    Plate the brown rice and top with the sautéed spinach and seared salmon.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon with Garlic Spinach and Brown Rice

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

Seared Salmon with Garlic Spinach and Brown Rice

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 squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

451kcal
Protein
38.2g
Fat
20.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Brown Rice

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 2

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

  • 3

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

  • 4

    Place the salmon in the pan, skin-side down if applicable, and sear for 4 to 5 minutes until the skin is crisp.

  • 5

    Flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145°F and the fish flakes easily.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

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

  • 8

    Add the fresh spinach to the pan and toss until just wilted, which should take about 1 to 2 minutes.

  • 9

    Plate the brown rice and top with the sautéed spinach and seared salmon.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.