YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Garlic Sautéed Spinach and Quinoa
Pan-seared salmon served over a bed of fluffy quinoa and garlic-infused spinach, finished with a squeeze of bright lemon and a perfectly crisp skin.
INGREDIENTS
7 ounces Salmon Fillet
1/2 cup Cooked Quinoa
3 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet 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 medium 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 a few seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and very crisp.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque throughout, then transfer to a plate to rest.
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 the leaves are just wilted and coated in the garlic oil.
Plate the warm quinoa alongside the sautéed spinach and place the salmon on top.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens before serving.