Name: Seared Salmon Fillet with Brown Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Salmon Fillet; 1.5 cups cooked Brown Rice; 4 cups Fresh Spinach; 1.5 tablespoons Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Brown Rice and Sautéed Spinach

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 Brown Rice and Sautéed Spinach

Pan-seared salmon fillet served over a bed of nutty brown rice and garlic-sautéed spinach, finished with a squeeze of bright lemon and a buttery, flaky texture.

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NUTRITION

Protein

51.6g

Fat

35.1g

Carbs

74.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.5 cups cooked Brown Rice

4 cups Fresh Spinach

1.5 tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions and keep warm.
2
Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
3
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
5
Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.
6
Remove the salmon from the pan and set aside to rest.
7
In the same skillet, add the remaining half tablespoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
8
Add the fresh spinach to the skillet and toss frequently until wilted, about 2 minutes.
9
Stir the lemon juice into the spinach and season with a pinch of salt.
10
Serve the seared salmon over the brown rice with the sautéed spinach on the side.