Seared Salmon with Garlic Spinach and Brown Rice Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Spinach and Brown Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Brown Rice Pilaf

Pan-seared salmon fillet served over a fragrant brown rice pilaf and garlicky sautéed spinach, finished with a squeeze of bright, zesty lemon.

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NUTRITION

787kcal
Protein
42.4g
Fat
40.1g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.25 cups Cooked Brown Rice

2 tablespoons Extra Virgin Olive Oil

2 cups Fresh Baby Spinach

2 cloves Garlic, minced

0.25 cup Yellow Onion, finely chopped

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PREPARATION

  • 1

    Heat one tablespoon of olive oil in a small saucepan over medium heat and sauté the chopped onion until translucent.

  • 2

    Add the cooked brown rice to the saucepan, stirring for 2-3 minutes to toast the grains and incorporate the onion flavor, then set aside.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

  • 5

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Remove the salmon from the skillet and let it rest on a plate.

  • 7

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 8

    Add the fresh baby spinach to the skillet and toss constantly until just wilted.

  • 9

    Plate the brown rice pilaf, top with the sautéed spinach, and place the seared salmon on top.

  • 10

    Finish with a fresh squeeze of lemon juice if desired before serving.

Seared Salmon with Garlic Spinach and Brown Rice Pilaf

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Spinach and Brown Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Brown Rice Pilaf

Pan-seared salmon fillet served over a fragrant brown rice pilaf and garlicky sautéed spinach, finished with a squeeze of bright, zesty lemon.

NUTRITION

787kcal
Protein
42.4g
Fat
40.1g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.25 cups Cooked Brown Rice

2 tablespoons Extra Virgin Olive Oil

2 cups Fresh Baby Spinach

2 cloves Garlic, minced

0.25 cup Yellow Onion, finely chopped

PREPARATION

  • 1

    Heat one tablespoon of olive oil in a small saucepan over medium heat and sauté the chopped onion until translucent.

  • 2

    Add the cooked brown rice to the saucepan, stirring for 2-3 minutes to toast the grains and incorporate the onion flavor, then set aside.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

  • 5

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Remove the salmon from the skillet and let it rest on a plate.

  • 7

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 8

    Add the fresh baby spinach to the skillet and toss constantly until just wilted.

  • 9

    Plate the brown rice pilaf, top with the sautéed spinach, and place the seared salmon on top.

  • 10

    Finish with a fresh squeeze of lemon juice if desired before serving.