Name: Seared Salmon Fillet with Brown Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Salmon Fillet; 1 cup cooked Brown Rice; 3 cups fresh Spinach; 1.5 tablespoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon fresh Lemon Juice

Seared Salmon Fillet with Brown Rice and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Brown Rice and Sautéed Spinach

Pan-seared salmon served over a bed of fluffy brown rice and garlic-sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

33.3g

Fat

38.3g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

1 cup cooked Brown Rice

3 cups fresh Spinach

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Prepare the brown rice according to package instructions or use pre-cooked rice and reheat until fluffy.
2
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
3
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
5
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F and the skin is crisp.
6
Remove the salmon from the pan and set aside to rest.
7
In the same skillet, add the remaining half tablespoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
8
Add the fresh spinach to the pan and toss frequently until just wilted, about 1-2 minutes.
9
Plate the brown rice and top with the sautéed spinach and seared salmon.
10
Drizzle the fresh lemon juice over the salmon and serve immediately.