YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Herb Brown Rice
Pan-seared wild salmon served over fluffy herb-flecked brown rice and garlicky wilted spinach, finished with a squeeze of lemon and a perfectly crisp skin.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
2 cups Fresh Spinach
0.75 tbsp Avocado Oil
2 cloves Garlic, minced
1 tbsp Fresh Parsley, chopped
PREPARATION
Prepare the brown rice according to package directions and stir in the chopped fresh parsley and a pinch of sea salt.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat half of the avocado oil in a cast-iron or stainless steel skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 4-5 minutes until the skin is very crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same pan, add the remaining avocado oil and the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
Add the fresh spinach to the pan and toss with tongs for 1-2 minutes until just wilted.
Serve the crispy salmon over the herb brown rice with the garlic spinach on the side, finishing with a fresh squeeze of lemon juice.