YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over fluffy brown rice and fresh spinach sautéed with garlic, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a non-stick skillet over medium-high heat and add half of the olive oil.
Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference, then remove from the pan.
In the same pan, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss constantly until just wilted, about 1 to 2 minutes.
Plate the brown rice and top with the garlic spinach and seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.