Pan-Seared Salmon with Garlic Quinoa and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Garlic Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garlic Quinoa and Sautéed Spinach

Pan-seared salmon fillet served over fluffy garlic-infused quinoa and wilted spinach, finished with a squeeze of lemon and a buttery-crisp skin.

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NUTRITION

630kcal
Protein
45.9g
Fat
37.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; cook for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare or to your preferred doneness.

  • 5

    Remove the salmon from the pan and let it rest on a plate.

  • 6

    In the same pan, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 7

    Add the fresh spinach to the pan and toss until just wilted, then stir in the pre-cooked quinoa to warm it through.

  • 8

    Stir in the lemon juice and adjust seasoning as needed.

  • 9

    Plate the garlic quinoa and spinach mixture and top with the pan-seared salmon fillet.

Pan-Seared Salmon with Garlic Quinoa and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Garlic Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garlic Quinoa and Sautéed Spinach

Pan-seared salmon fillet served over fluffy garlic-infused quinoa and wilted spinach, finished with a squeeze of lemon and a buttery-crisp skin.

NUTRITION

630kcal
Protein
45.9g
Fat
37.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; cook for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare or to your preferred doneness.

  • 5

    Remove the salmon from the pan and let it rest on a plate.

  • 6

    In the same pan, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 7

    Add the fresh spinach to the pan and toss until just wilted, then stir in the pre-cooked quinoa to warm it through.

  • 8

    Stir in the lemon juice and adjust seasoning as needed.

  • 9

    Plate the garlic quinoa and spinach mixture and top with the pan-seared salmon fillet.