YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared wild salmon served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.
INGREDIENTS
8 oz Wild Salmon Fillet
3/4 cup Cooked Brown Rice
3 cups Baby Spinach
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crisp and golden, then flip and cook for an additional 3 minutes.
Transfer the salmon to a plate and let it rest while you prepare the vegetables.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the pan and toss constantly until just wilted, about 1-2 minutes.
Plate the warm brown rice and top with the garlic spinach and the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice and a final pinch of flaky sea salt before serving.