YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Quinoa and Sautéed Spinach
Pan-seared salmon served over fluffy garlic-infused quinoa and tender sautéed spinach, finished with a squeeze of lemon for a bright, buttery finish.
INGREDIENTS
4.25 oz Salmon Fillet
1/3 cup Quinoa (dry)
1.25 tbsp Extra Virgin Olive Oil
3 cups Fresh Spinach
2 cloves Garlic, minced
PREPARATION
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
Place quinoa in a small saucepan with 2/3 cup water, bring to a boil, then cover and simmer on low for 15 minutes until water is absorbed.
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 non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.
Remove salmon from the pan and set aside to rest.
In the same pan, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss frequently until just wilted.
Fluff the cooked quinoa with a fork and stir in the sautéed garlic and spinach.
Plate the garlic quinoa mixture and top with the seared salmon fillet, finishing with a fresh squeeze of lemon juice.