YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Sautéed Spinach and Brown Rice
Crisp pan-seared salmon served over nutty brown rice with spinach sautéed in fresh garlic and a squeeze of bright lemon.
INGREDIENTS
8 oz Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
3 cups Fresh Baby Spinach
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just cooked through.
Remove the salmon from the skillet and set it aside to rest on a plate.
Lower the heat to medium and add the remaining olive oil and the minced garlic to the pan, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and toss constantly until the leaves are just wilted, then season with a tiny pinch of salt.
Serve the salmon over a bed of warm brown rice and the garlic-sautéed spinach, finished with a fresh squeeze of lemon juice.