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 lemon for a bright, zesty touch.
INGREDIENTS
4 ounces Salmon Fillet
0.75 cup Cooked Brown Rice
2 cups Fresh Baby Spinach
1.5 tablespoons Extra Virgin Olive Oil
2 cloves Fresh Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference, then remove from the pan and let rest.
In a separate small skillet, heat the remaining 0.5 tablespoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.
Add the fresh baby spinach to the garlic and toss constantly for 1-2 minutes until just wilted, then remove from heat.
Warm the pre-cooked brown rice and place it in the center of a plate.
Top the rice with the sautéed garlic spinach and the seared salmon fillet.
Drizzle the fresh lemon juice over the salmon and serve immediately.