YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Garlic Sautéed Spinach and Quinoa
Pan-seared wild salmon served over fluffy quinoa and garlic-infused spinach, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
6 oz Wild Atlantic Salmon
1/2 cup Cooked Quinoa
2 cups Fresh Spinach
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Rinse quinoa thoroughly and cook according to package instructions until all water is absorbed and grains are fluffy.
Pat the salmon filet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare, then transfer to a plate.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the pan and toss constantly until just wilted, about 1-2 minutes.
Remove from heat and finish the spinach with a squeeze of fresh lemon juice.
Plate the salmon over the bed of quinoa and sautéed spinach, serving immediately while the skin is still crunchy.