Name: Seared Salmon with Herbed Rice and Citrus Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Salmon Fillet; 1/3 cup cooked Brown Rice; 2 cups Baby Spinach; 1/4 medium Orange, segmented; 1 teaspoon slivered Almonds; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon fresh Parsley, chopped

Seared Salmon with Herbed Rice and Citrus Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herbed Rice and Citrus Spinach Salad

Pan-seared salmon served over fluffy herbed brown rice with a zesty spinach and orange salad, topped with toasted slivered almonds for a delightful crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.6g

Fat

25.1g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/3 cup cooked Brown Rice

2 cups Baby Spinach

1/4 medium Orange, segmented

1 teaspoon slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
4
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
In a small bowl, toss the cooked brown rice with chopped parsley and half of the lemon juice.
6
In a separate bowl, combine the baby spinach and orange segments.
7
Whisk the remaining olive oil and lemon juice together, then drizzle over the spinach and toss gently.
8
Plate the herbed rice and place the seared salmon on top.
9
Serve the citrus spinach salad on the side and garnish with toasted slivered almonds.