Name: Pan-Seared Salmon with Lemon Ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 2 tbsp Part-skim ricotta cheese; 0.5 tbsp Extra virgin olive oil; 1 cup Fresh baby spinach; 0.25 cup Cooked jasmine rice; 1 tsp Lemon zest; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Lemon Ricotta

Pan-seared salmon fillet topped with a zesty lemon ricotta cream, served over fluffy jasmine rice and vibrant sautéed spinach for a bright and citrusy finish.

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NUTRITION

Protein

43.8g

Fat

32.4g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

2 tbsp Part-skim ricotta cheese

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 cup Cooked jasmine rice

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with the sea salt and black pepper.
2
In a small bowl, whisk together the part-skim ricotta, lemon zest, and half of the lemon juice until the mixture is smooth and creamy.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is flaky.
4
Remove the salmon from the pan and set aside; in the same skillet, add the minced garlic and baby spinach, sautéing for about 2 minutes until just wilted.
5
Stir the remaining lemon juice into the warm jasmine rice to brighten the flavor.
6
Plate the rice and sautéed spinach, place the salmon fillet on top, and finish with a dollop of the lemon ricotta sauce.