YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Sautéed Spinach and Brown Rice
Pan-seared wild salmon served over nutty brown rice with garlic-sautéed spinach and a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 oz Wild Salmon Fillet
3/4 cup Cooked Brown Rice
2 cups Fresh Baby Spinach
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the baby spinach to the skillet and toss frequently until just wilted, which should take about 1 to 2 minutes.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the sautéed spinach and the seared salmon fillet, finishing with an optional squeeze of fresh lemon juice.