YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice with garlic-sautéed spinach, finished with a squeeze of zesty lemon.
INGREDIENTS
3.5 oz Wild Atlantic Salmon
1 cup cooked Brown Rice
2 cups Fresh Spinach
1.5 tbsp Avocado Oil
2 cloves Garlic
0.5 Lemon
PREPARATION
Cook brown rice according to package instructions until tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one tablespoon of avocado oil in a skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 to 5 minutes until a golden crust forms.
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees.
Remove salmon from the pan and set aside to rest.
In the same skillet, add the remaining half tablespoon of oil and minced garlic, sautéing for 30 seconds.
Add the fresh spinach to the pan and toss until just wilted.
Plate the brown rice and top with the sautéed spinach and seared salmon.
Squeeze fresh lemon juice over the fish before serving.