Name: Seared Salmon Fillet with Creamy Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-Caught Salmon Fillet; 1 cup Cooked Brown Rice; 3 cups Fresh Baby Spinach; 3 tbsp Full-Fat Canned Coconut Milk; 1 tbsp Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1 tbsp Lemon Juice

Seared Salmon Fillet with Creamy Spinach and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Spinach and Brown Rice

Pan-seared salmon served over nutty brown rice and spinach wilted in a light garlic cream sauce, finished with a bright squeeze of lemon.

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NUTRITION

Protein

43.1g

Fat

39.8g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1 cup Cooked Brown Rice

3 cups Fresh Baby Spinach

3 tbsp Full-Fat Canned Coconut Milk

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
4
Remove the salmon from the pan and set aside to rest.
5
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
6
Add the fresh baby spinach to the pan and toss until it begins to wilt.
7
Pour in the coconut milk and stir constantly for 1-2 minutes until the sauce thickens and coats the spinach.
8
Stir in the lemon juice and remove from heat.
9
Plate the cooked brown rice, top with the creamy spinach mixture, and place the seared salmon fillet on top to serve.