Name: Seared Salmon Fillet with Creamy Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Salmon Fillet; 0.75 cup cooked Brown Rice; 3 cups Fresh Spinach; 0.5 tablespoon Avocado Oil; 0.5 tablespoon Ghee; 0.25 cup Light Coconut Milk; 1 clove Garlic, minced

Seared Salmon Fillet with Creamy Spinach and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Spinach and Brown Rice

Pan-seared wild salmon served over nutty brown rice and a bed of garlic-infused creamy spinach with a bright squeeze of fresh lemon.

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NUTRITION

Protein

38.3g

Fat

40.6g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.75 cup cooked Brown Rice

3 cups Fresh Spinach

0.5 tablespoon Avocado Oil

0.5 tablespoon Ghee

0.25 cup Light Coconut Milk

1 clove Garlic, minced

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
4
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just cooked through.
5
In a separate small skillet, melt the ghee over medium heat and sauté the minced garlic for 30 seconds until fragrant.
6
Add the fresh spinach to the skillet in batches, tossing until wilted.
7
Pour in the light coconut milk and simmer for 1-2 minutes until the sauce coats the spinach and thickens slightly.
8
Plate the warm brown rice, top with the creamy spinach and the seared salmon, and finish with a fresh squeeze of lemon juice.