Name: Baked Salmon Fillet with Steamed Brown Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Wild-Caught Pink Salmon Fillet; 1/2 cup Cooked Brown Rice; 3 cups Fresh Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice

Baked Salmon Fillet with Steamed 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

Baked Salmon Fillet with Steamed Brown Rice and Sautéed Spinach

Oven-baked salmon fillet served with fluffy steamed brown rice and garlic-sautéed spinach, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.0g

Fat

10.4g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Wild-Caught Pink Salmon Fillet

1/2 cup Cooked Brown Rice

3 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C) and line a small baking sheet with parchment paper.
2
Season the salmon fillet with a pinch of sea salt and black pepper, then place it on the prepared baking sheet.
3
Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
4
While the salmon is baking, ensure your brown rice is steamed and kept warm.
5
Heat the olive oil in a large non-stick skillet over medium heat.
6
Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant but not browned.
7
Add the fresh baby spinach to the skillet in batches, tossing frequently until just wilted.
8
Remove the spinach from the heat and stir in the fresh lemon juice.
9
Plate the salmon alongside the steamed brown rice and the sautéed spinach, serving immediately while hot.