YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and a bed of garlicky creamed spinach, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
5 ounces Salmon Fillet
1/2 cup Cooked Brown Rice
2 cups Fresh Baby Spinach
2 tablespoons Low-fat Greek Yogurt
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon and cook for another 2-3 minutes until cooked through, then remove from the pan and let it rest.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the pan and toss frequently until the leaves are just wilted.
Remove the skillet from the heat and stir in the Greek yogurt until the spinach is coated and creamy.
Serve the seared salmon over the warm brown rice with the creamy spinach on the side, finished with a fresh lemon wedge.