YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Brown Rice and Sautéed Spinach
Pan-seared salmon served over fluffy brown rice and garlic-scented spinach, finished with a squeeze of bright lemon and a buttery, golden crust.
INGREDIENTS
8 ounces Salmon Fillet
1 cup cooked Brown Rice
3 cups fresh Spinach
0.5 tablespoon Avocado Oil
0.5 tablespoon Grass-fed Butter
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice and set aside.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact.
Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the desired doneness is reached.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, reduce heat to medium and add the grass-fed butter and minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss constantly until just wilted, about 1-2 minutes.
Stir the lemon juice into the spinach and season with a pinch of salt.
Plate the brown rice, top with the sautéed spinach, and place the seared salmon on top to serve.