YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of bright lemon and a buttery-crisp skin.
INGREDIENTS
7.75 oz Salmon Fillet
1 cup Cooked Brown Rice
3 cups Fresh Spinach
0.5 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure the skin stays flat.
Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and buttery-crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.
Remove the salmon from the skillet and let it rest on a plate while you prepare the vegetables.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
Add the fresh spinach to the pan and toss frequently until just wilted, which should take about 1 to 2 minutes.
Place the warm cooked brown rice on a plate and top with the sautéed garlic spinach.
Set the seared salmon on top of the greens and finish the dish with a generous squeeze of fresh lemon juice.