YOUR SOLIN GENERATED RECIPE
Seared Salmon with Quinoa and Garlicky Spinach
Pan-seared salmon served over fluffy quinoa and garlicky sautéed spinach, finished with a squeeze of bright lemon and a hint of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup cooked Quinoa
3 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and 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 if applicable, and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and let it rest.
In the same pan, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss until just wilted, about 1-2 minutes.
Serve the seared salmon over a bed of warm quinoa and the garlicky spinach, garnishing with a fresh lemon wedge if desired.