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 bright lemon and a hint of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon
0.6 cup Cooked Brown Rice
3 cups Fresh Spinach
1 tablespoon 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 half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145°F, then remove from the pan to rest.
In the same skillet, add the remaining olive oil and minced garlic, sautéing for about 30 seconds until fragrant but not browned.
Add the fresh spinach to the skillet and toss constantly until the leaves are just wilted and bright green.
Plate the warm brown rice alongside the garlic spinach and top with the seared salmon.
Drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt before serving.