YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Quinoa Pilaf and Sautéed Spinach
Pan-seared salmon fillet served over a fluffy quinoa pilaf with garlic-sautéed spinach, finished with a squeeze of bright lemon and a buttery, flaky texture.
INGREDIENTS
6.5 ounces Salmon Fillet
0.75 cup cooked Quinoa
3 cups Fresh Spinach
1.5 teaspoons Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the quinoa according to package instructions if not already cooked, fluffing with a fork when finished.
Pat the salmon fillet 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 non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crisp.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
In a separate small skillet, heat the remaining half teaspoon of olive oil over medium heat and add the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the garlic and toss constantly for 1 to 2 minutes until just wilted.
Plate the quinoa pilaf, top with the seared salmon, and serve the sautéed spinach on the side with a fresh lemon wedge.