Seared Salmon Fillet with Quinoa and Sautéed Spinach

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

Seared Salmon Fillet with Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Sautéed Spinach

Pan-seared wild salmon served over fluffy quinoa and garlic-scented spinach, featuring a perfectly golden crispy skin.

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NUTRITION

440kcal
Protein
44.0g
Fat
18.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until reached desired doneness, then remove from pan and let rest.

  • 5

    In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 7

    Warm the pre-cooked quinoa and fluff with a fork.

  • 8

    Plate the quinoa and spinach alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Quinoa and Sautéed Spinach

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

Seared Salmon Fillet with Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Quinoa and Sautéed Spinach

Pan-seared wild salmon served over fluffy quinoa and garlic-scented spinach, featuring a perfectly golden crispy skin.

NUTRITION

440kcal
Protein
44.0g
Fat
18.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until reached desired doneness, then remove from pan and let rest.

  • 5

    In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 7

    Warm the pre-cooked quinoa and fluff with a fork.

  • 8

    Plate the quinoa and spinach alongside the salmon, finishing the fish with a fresh squeeze of lemon juice.