YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and garlicky sautéed spinach, featuring a perfectly golden crispy skin.
INGREDIENTS
6.5 ounces Atlantic Salmon Fillet
0.75 cup Cooked Brown Rice
3 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon of olive oil in a medium non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.
Remove the salmon from the pan and let it rest on a plate.
In the same skillet, add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh spinach to the pan and toss constantly for 1-2 minutes until the leaves are just wilted.
Fluff the pre-cooked brown rice and serve it alongside the garlic spinach and the seared salmon fillet.