YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Garlic Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and spinach simmered in a garlic-infused coconut cream, finished with a squeeze of bright lemon.
INGREDIENTS
3.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
2 cups Fresh Spinach
3 tbsp Full-Fat Coconut Milk
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet 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 medium non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 3-4 minutes until cooked through, then remove from the pan and set aside.
In the same skillet, add the remaining olive oil and minced garlic, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until wilted, then pour in the coconut milk.
Simmer the spinach and coconut milk for 1-2 minutes until the sauce thickens slightly to a creamy consistency.
Place the cooked brown rice on a plate, top with the creamy garlic spinach, and finish with the seared salmon fillet.