YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served alongside garlicky sautéed spinach and nutty brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
3 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.
Heat half of the olive oil in a medium 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 crisp and golden.
Carefully flip the fillet and cook for an additional 3-4 minutes or until the salmon is cooked to your preferred level of doneness.
Transfer the salmon to a plate and let it rest while you prepare the vegetables.
In the same skillet, add the remaining oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the pan and toss constantly until the leaves are just wilted and bright green.
Plate the warm brown rice and top with the garlic spinach and the seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.