YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared salmon served over a bed of fluffy brown rice and garlicky sautéed spinach, finished with a squeeze of bright lemon and a hint of toasted garlic.
INGREDIENTS
5.5 oz Wild Atlantic Salmon
0.75 cup Cooked Brown Rice
3 cups Fresh Baby Spinach
0.75 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
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 crisp.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from the pan and set aside.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the pan and toss until just wilted, about 1-2 minutes.
Plate the brown rice and top with the garlicky spinach and the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving.