YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and garlicky sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
5.5 ounces Salmon Fillet
1 cup Cooked Brown Rice
3 cups Fresh Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and set aside.
In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and toss frequently until just wilted.
Fluff the pre-cooked brown rice and place it on a plate.
Top the rice with the sautéed spinach and the seared salmon fillet.
Drizzle the fresh lemon juice over the salmon and serve immediately.