YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and a mountain of garlicky sautéed spinach, finished with a squeeze of bright lemon juice.
INGREDIENTS
8.5 ounces Salmon Fillet
0.5 cup Cooked Brown Rice
4 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Transfer the salmon to a plate and reduce the heat to medium, adding the remaining oil and the minced garlic to the same skillet.
Sauté the garlic for 30 seconds until fragrant, then add the fresh spinach in batches, tossing until just wilted.
Plate the cooked brown rice, top with the garlic spinach and the seared salmon, and finish with a bright squeeze of lemon juice.