YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Sautéed Spinach
Pan-seared salmon served over a bed of fluffy quinoa and garlic-scented spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
0.5 cup Cooked Quinoa
3 cups Fresh Baby Spinach
1.5 tsp Avocado Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat 1 teaspoon of avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest on a plate.
In the same skillet, add the remaining 0.5 teaspoon of oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the pan and toss until just wilted, then fold in the cooked quinoa to warm through.
Serve the salmon over the quinoa and spinach mixture, finishing with a fresh squeeze of lemon juice.