YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Quinoa
Pan-seared salmon served over a bed of fluffy quinoa and garlicky sautéed spinach, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
4 ounces Salmon Fillet
1/4 cup Cooked Quinoa
2 cups Fresh Spinach
1/2 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Pat the salmon dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon fillet in the pan skin-side down and sear for about 4 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the fresh spinach and cook just until wilted, then season lightly.
Plate the warm quinoa and top with the garlic spinach and seared salmon.