YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of bright lemon and a buttery, flaky texture.
INGREDIENTS
4.5 ounces Salmon Fillet
0.5 cup cooked Brown Rice
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or use a pre-cooked version for speed.
Pat the salmon fillet 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.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily.
Remove the salmon from the pan and set it aside to rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted, then remove from heat.
Serve the seared salmon over a bed of brown rice and garlic spinach, finishing with a fresh squeeze of lemon juice.