YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Garlic Sautéed Spinach
Pan-seared salmon fillet served over fluffy quinoa and garlic-infused spinach, finished with a squeeze of zesty lemon.
INGREDIENTS
4 oz Wild-Caught Salmon Fillet
3/4 cup Cooked Quinoa
3 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Rinse the quinoa and cook according to package instructions until fluffy, then set aside.
Pat the salmon fillet completely 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 crisp and golden.
Carefully flip the salmon and cook for another 2-3 minutes until cooked through to your preference, then remove from the pan to rest.
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 skillet and toss constantly until the leaves are just wilted.
Serve the seared salmon over the bed of quinoa and sautéed spinach, finishing the dish with a fresh squeeze of lemon juice.