YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy Garlic Spinach and Brown Rice
Pan-seared salmon served with garlic-infused creamed spinach and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 oz Salmon Fillet
1 cup cooked Brown Rice
3 cups fresh Baby Spinach
2 tbsp Heavy Cream
0.5 tbsp Extra Virgin Olive Oil
0.5 tbsp Unsalted Butter
3 cloves minced Garlic
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F, then remove from the pan and let rest.
In the same skillet, lower the heat to medium and add the butter and minced garlic, sautéing for 1 minute until fragrant.
Add the baby spinach to the pan in batches, tossing until wilted.
Stir in the heavy cream and simmer for 2 minutes until the sauce thickens slightly and coats the spinach.
Serve the seared salmon over a bed of warm brown rice with the creamy garlic spinach on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon.