Name: Seared Salmon with Brown Rice and Sauteed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Salmon Fillet; 1 cup Cooked Brown Rice; 10 oz Fresh Spinach; 2 tbsp Avocado Oil; 1 tbsp Grass-fed Butter; 2 cloves Garlic; 1 tbsp Lemon Juice

Seared Salmon with Brown Rice and Sauteed 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 with Brown Rice and Sauteed Spinach

Pan-seared salmon fillet served over fluffy brown rice and garlic-infused spinach, finished with a squeeze of bright lemon and a buttery, golden crust.

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NUTRITION

Protein

59.4g

Fat

72.6g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Cooked Brown Rice

10 oz Fresh Spinach

2 tbsp Avocado Oil

1 tbsp Grass-fed Butter

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides generously with sea salt and black pepper.
2
Heat one tablespoon of avocado oil in a large skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a crispy skin.
4
Sear the salmon for 4 to 5 minutes without moving it, then flip and cook for an additional 2 to 3 minutes until the desired doneness is reached.
5
While the salmon cooks, heat the remaining avocado oil and grass-fed butter in a separate large skillet over medium heat.
6
Add the minced garlic to the butter mixture and sauté for 30 seconds until fragrant but not browned.
7
Add the fresh spinach to the skillet in batches, tossing frequently until just wilted and bright green.
8
Fluff the warm cooked brown rice with a fork and divide it onto plates.
9
Top the rice with the seared salmon and serve the sautéed spinach on the side with fresh lemon juice drizzled over the fish.