YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice Pilaf
Pan-seared salmon served over a fragrant brown rice pilaf with sautéed garlic spinach, finished with a squeeze of bright lemon.
INGREDIENTS
5.5 oz Salmon Fillet
3/4 cup cooked Brown Rice
1 tbsp Extra Virgin Olive Oil
3 cups Fresh Spinach
2 cloves Garlic, minced
1 tbsp fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches your desired level of doneness, then remove from the pan.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss with the garlic until just wilted, which should take about 1-2 minutes.
Plate the brown rice and top with the garlic spinach and the seared salmon.
Drizzle the fresh lemon juice over the fish and serve immediately.