YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Quinoa and Sautéed Spinach
Pan-seared salmon fillet over quinoa folded with Greek yogurt and garlic-sautéed spinach, finished with a bright and silky lemon-herb drizzle.
INGREDIENTS
4.5 ounces Salmon Fillet
0.5 cup cooked Quinoa
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Nonfat Greek Yogurt
1 clove Garlic
1 teaspoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with salt and 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 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan.
In the same pan, add the remaining teaspoon of olive oil and sauté the minced garlic and spinach until wilted.
In a small bowl, fold the cooked quinoa together with the Greek yogurt and lemon juice until creamy.
Serve the seared salmon over the creamy quinoa and sautéed spinach.