YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and garlicky sautéed spinach, finished with a bright squeeze of zesty lemon.
INGREDIENTS
210 grams Wild Salmon Fillet
100 grams Cooked Quinoa
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa and cook in water or vegetable broth until tender and fluffy.
Pat the salmon fillet completely dry with a paper towel and season 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 sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss continuously until just wilted.
Plate the salmon over the bed of quinoa and garlic spinach, finishing with a fresh squeeze of lemon juice.