YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
11 ounces Wild Atlantic Salmon Fillet
0.75 cup cooked Brown Rice
4 cups fresh Baby Spinach
1 tablespoon 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 non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted, about 1-2 minutes.
Serve the seared salmon alongside the warm brown rice and the garlicky spinach, finishing with a fresh squeeze of lemon juice.