YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlic-infused spinach, finished with a bright squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
7.5 oz Salmon Fillet
0.5 cup cooked Brown Rice
2 cups Fresh Spinach
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and just beginning to flake.
While the salmon rests, heat the remaining teaspoon of olive oil in a separate pan over medium heat and add the minced garlic.
Sauté the garlic for 30 seconds until fragrant, then toss in the fresh spinach and cook until just wilted.
Warm the pre-cooked brown rice and fluff with a fork before placing it on a plate alongside the sautéed spinach.
Top the rice and greens with the seared salmon fillet and finish with a fresh squeeze of lemon juice over the entire dish.