YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice Pilaf
Pan-seared salmon served over a fragrant brown rice pilaf and garlicky sautéed spinach, finished with a squeeze of lemon and crunchy toasted walnuts.
INGREDIENTS
7.5 ounces Salmon Fillet
0.5 cup dry Brown Rice
4 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
0.75 tablespoon chopped Walnuts
2 cloves Garlic, minced
PREPARATION
Rinse the brown rice and combine with 1 cup of water in a small pot; bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender.
While the rice cooks, toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside.
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.
Remove the salmon from the pan and let it rest; in the same pan, add the remaining oil and the minced garlic, sautéing for 30 seconds.
Add the fresh spinach to the pan and toss until just wilted, about 1-2 minutes.
Fluff the cooked rice with a fork and stir in the toasted walnuts and a squeeze of fresh lemon juice.
Plate the rice pilaf and garlic spinach, then top with the seared salmon fillet.