YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa and Sautéed Spinach
Pan-seared salmon served over fluffy quinoa and garlic-sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
1/2 cup cooked Quinoa
3 cups fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon fresh 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 half of the olive oil in a medium 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 fillet and cook for another 2-3 minutes until the salmon is just cooked through, then remove from the pan and let it rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss frequently until just wilted, about 1-2 minutes.
Plate the warm, pre-cooked quinoa alongside the sautéed spinach.
Top the quinoa with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.