Name: Seared Salmon Fillet with Sautéed Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Salmon Fillet; 1/2 cup Cooked Brown Rice; 4 cups Fresh Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice

Seared Salmon Fillet with Sautéed Spinach and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Sautéed Spinach and Brown Rice

Pan-seared wild salmon served over a bed of fluffy brown rice and garlic-sautéed spinach, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

45.3g

Fat

18.4g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

4 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.
4
Flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.
5
Remove the salmon from the pan and set aside to rest on a plate.
6
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
7
Add the fresh baby spinach to the pan and toss until just wilted, about 1-2 minutes.
8
Serve the seared salmon over the warm brown rice and sautéed spinach, finishing with a fresh squeeze of lemon juice.