YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon served with garlic-infused spinach and nutty brown rice, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
8 oz Salmon Fillet
1 cup Cooked Brown Rice
3 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic
1 tbsp Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil shimmers.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact.
Sear the salmon for four to five minutes without moving it until the skin is golden and crisp.
Carefully flip the fillet and cook for another two to three minutes until the salmon is just opaque in the center.
Remove the salmon from the pan and set it aside to rest on a plate.
In the same skillet, add the remaining oil and the minced garlic, sautéing for thirty seconds until fragrant.
Add the fresh spinach to the pan and toss frequently until just wilted.
Plate the brown rice and sautéed spinach alongside the salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving.