Seared Salmon Fillet with Creamy 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 Fillet with Creamy Garlic Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Garlic Spinach and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and spinach wilted in a rich garlic cream sauce, featuring a perfectly crisp skin.

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NUTRITION

1,262kcal
Protein
57.2g
Fat
80.8g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1.5 cups Cooked Brown Rice

4 cups Fresh Spinach

4 tablespoons Heavy Cream

1 tablespoon Avocado Oil

1 tablespoon Grass-fed Butter

2 cloves Garlic, minced

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides generously with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon skin-side down in the skillet and press down lightly with a spatula to ensure even contact; sear for 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional 3 minutes for medium doneness, then remove the salmon from the pan and let it rest on a plate.

  • 5

    Reduce the heat to medium and add the grass-fed butter and minced garlic to the same skillet, sautéing for about 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet in handfuls, tossing constantly until the leaves are just wilted.

  • 7

    Pour in the heavy cream and simmer for 1-2 minutes, stirring frequently, until the sauce thickens into a velvety consistency.

  • 8

    Fluff the cooked brown rice and place it on a plate, top with the creamy garlic spinach, and finish by nesting the seared salmon on top.

Seared Salmon Fillet with Creamy 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 Fillet with Creamy Garlic Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Garlic Spinach and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and spinach wilted in a rich garlic cream sauce, featuring a perfectly crisp skin.

NUTRITION

1,262kcal
Protein
57.2g
Fat
80.8g
Carbs
75.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1.5 cups Cooked Brown Rice

4 cups Fresh Spinach

4 tablespoons Heavy Cream

1 tablespoon Avocado Oil

1 tablespoon Grass-fed Butter

2 cloves Garlic, minced

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides generously with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

  • 3

    Place the salmon skin-side down in the skillet and press down lightly with a spatula to ensure even contact; sear for 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the fillet and cook for an additional 3 minutes for medium doneness, then remove the salmon from the pan and let it rest on a plate.

  • 5

    Reduce the heat to medium and add the grass-fed butter and minced garlic to the same skillet, sautéing for about 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet in handfuls, tossing constantly until the leaves are just wilted.

  • 7

    Pour in the heavy cream and simmer for 1-2 minutes, stirring frequently, until the sauce thickens into a velvety consistency.

  • 8

    Fluff the cooked brown rice and place it on a plate, top with the creamy garlic spinach, and finish by nesting the seared salmon on top.