YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6.5 oz Salmon Fillet
1 cup cooked Brown Rice
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Rinse and cook the brown rice according to package instructions until tender and fluffy.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your desired level of doneness.
In a separate small skillet, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the fresh spinach to the garlic and toss constantly until the leaves are just wilted and bright green.
Serve the seared salmon over a bed of brown rice and garlic spinach, finishing with a fresh squeeze of lemon juice.