Name: Seared Salmon Fillet with Sautéed Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 4 cups Fresh Spinach; 1 teaspoon Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Sautéed Spinach and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Sautéed Spinach and Brown Rice

Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

62.6g

Fat

44.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

10 ounces Salmon Fillet

0.5 cup cooked Brown Rice

4 cups Fresh Spinach

1 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
2
Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
4
Sear the salmon for 4 to 5 minutes until the skin is crispy and golden, then flip carefully.
5
Cook for an additional 3 minutes or until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.
6
While the salmon rests, heat the remaining olive oil in a separate skillet over medium heat and sauté the minced garlic until fragrant.
7
Add the fresh spinach to the skillet and toss until just wilted, then season with a pinch of salt.
8
Place the warmed brown rice on a plate, layer the sautéed spinach on top, and finish with the seared salmon fillet.
9
Drizzle the entire dish with fresh lemon juice before serving.