YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice with a side of garlicky sautéed spinach, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Salmon Fillet
0.75 cup cooked Brown Rice
3 cups fresh Spinach
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic
1 teaspoon Lemon Juice
PREPARATION
Heat a large non-stick skillet over medium-high heat with one teaspoon of olive oil.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
Flip the salmon carefully and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and set aside.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss frequently until just wilted, which should take about 1-2 minutes.
Fluff the pre-cooked warm brown rice and place it on a plate.
Top the rice with the sautéed spinach and the seared salmon fillet.
Drizzle the fresh lemon juice over the salmon just before serving for a bright finish.