YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Creamy Garlic Spinach and Brown Rice
Pan-seared salmon and nutty brown rice served with garlic-infused creamed spinach for a perfectly flaky finish.
INGREDIENTS
8.5 ounces Salmon Filet
1 cup cooked Brown Rice
4 cups fresh Spinach
1 tablespoon Olive Oil
1 tablespoon Nonfat Greek Yogurt
2 cloves Garlic, minced
PREPARATION
Prepare the brown rice according to package directions and set aside to keep warm.
Pat the salmon filet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
In a separate pan, heat the remaining olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
Add the fresh spinach to the pan in batches, tossing frequently until the leaves are completely wilted.
Remove the spinach from the heat and stir in the Greek yogurt until the greens are evenly coated and creamy.
Plate the seared salmon over the warm brown rice and serve the creamy garlic spinach alongside it.