Name: Seared Salmon with Coconut Spinach and Steamed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Salmon Fillet; 1 cup cooked Brown Rice; 2 cups Fresh Spinach; 1/4 cup Full-Fat Coconut Milk; 1 tsp Extra Virgin Olive Oil; 1 tsp minced Fresh Ginger; 1 clove minced Garlic; 1/2 tsp Red Chili Flakes

Seared Salmon with Coconut Spinach and Steamed Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Coconut Spinach and Steamed Brown Rice

Pan-seared salmon served over a bed of creamy coconut-braised spinach and fluffy brown rice, finished with a kick of spicy ginger and fresh lime.

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NUTRITION

Protein

38.3g

Fat

40.4g

Carbs

50.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1 cup cooked Brown Rice

2 cups Fresh Spinach

1/4 cup Full-Fat Coconut Milk

1 tsp Extra Virgin Olive Oil

1 tsp minced Fresh Ginger

1 clove minced Garlic

1/2 tsp Red Chili Flakes

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PREPARATION

1
Rinse brown rice and cook according to package instructions until tender and fluffy.
2
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and red chili flakes.
3
Heat olive oil in a non-stick skillet over medium-high heat.
4
Place salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
5
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan and set aside.
6
In the same skillet, lower the heat to medium and add the minced garlic and ginger, sautéing for 1 minute until fragrant.
7
Add the fresh spinach and coconut milk to the skillet, stirring constantly until the spinach is wilted and the sauce has thickened slightly.
8
Plate the steamed brown rice alongside the coconut spinach and top with the seared salmon fillet.