YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and garlicky sautéed spinach, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
4.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.
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 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.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your desired doneness, then remove from the pan and let rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss frequently until just wilted.
Plate the brown rice, top with the sautéed spinach and the seared salmon, then drizzle the entire dish with fresh lemon juice.