YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and spinach simmered in a rich coconut-garlic sauce, finished with a squeeze of zesty lemon.
INGREDIENTS
2.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Spinach
0.25 cup Full-Fat Coconut Milk
1.5 tablespoons Avocado Oil
1 clove Garlic, minced
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice warmed through.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt.
Heat one tablespoon of avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 minutes.
Remove the salmon from the pan and set aside on a plate.
Lower the skillet heat to medium and add the remaining half tablespoon of oil along with the minced garlic.
Sauté the garlic for 30 seconds until fragrant, then add the fresh spinach and cook until just wilted.
Stir in the coconut milk and let it simmer for 1-2 minutes until it coats the spinach in a creamy sauce.
Plate the brown rice, top with the seared salmon, and pour the creamy spinach sauce over the fish.