YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Garlic Sautéed Spinach
Pan-seared salmon fillet served over fluffy quinoa and garlic-sautéed spinach, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4.8 ounces Salmon Fillet
0.5 cup cooked Quinoa
1.5 tablespoons Extra Virgin Olive Oil
100 grams Avocado
2 cups Fresh Spinach
2 cloves Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one tablespoon of the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
Flip the fillet and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
In a separate skillet, heat the remaining half tablespoon of olive oil over medium heat and add the minced garlic.
Sauté the garlic for 1 minute until fragrant, then add the fresh spinach and cook until just wilted.
Warm the pre-cooked quinoa and plate it alongside the sautéed spinach and seared salmon.
Top the dish with sliced avocado and a fresh squeeze of lemon juice before serving.