Name: Seared Salmon Filet with Quinoa Pilaf and Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 ounces Salmon Fillet; 0.5 cup Cooked Quinoa; 2 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice

Seared Salmon Filet with Quinoa Pilaf and Wilted 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 Filet with Quinoa Pilaf and Wilted Spinach

Pan-seared salmon fillet served over fluffy quinoa pilaf and garlic-wilted spinach, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

53.9g

Fat

21.7g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Salmon Fillet

0.5 cup Cooked Quinoa

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Rinse quinoa thoroughly and cook according to package instructions using water or vegetable broth until fluffy.
2
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
3
Heat half of the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the pan 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.
6
Remove salmon from the pan and set aside to rest.
7
In the same pan, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
8
Add the fresh spinach to the pan and toss until just wilted, then stir in the lemon juice.
9
Plate the quinoa pilaf, top with the wilted spinach, and place the seared salmon on top.