Name: Seared Salmon Fillet with Herbed Brown Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Salmon Fillet; 3/4 cup Cooked Brown Rice; 2 cups Fresh Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley, chopped

Seared Salmon Fillet with Herbed 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 Herbed Brown Rice and Sautéed Spinach

Pan-seared salmon fillet served over fluffy herbed brown rice and garlicky sautéed spinach, finished with a squeeze of bright lemon for a zesty, buttery finish.

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NUTRITION

Protein

50.6g

Fat

22.7g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

3/4 cup Cooked Brown Rice

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
2
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
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 3-4 minutes until the desired doneness is reached, then remove from the pan and let rest.
5
In the same pan, add the remaining half teaspoon of oil and minced garlic, sautéing for 30 seconds until fragrant.
6
Add the fresh spinach to the pan and toss until just wilted, then season with a small pinch of salt.
7
Fluff the warm cooked brown rice with a fork and stir in the fresh chopped parsley and lemon juice.
8
Plate the herbed rice and spinach, top with the seared salmon, and serve immediately.