Name: Seared Salmon with Garlic Rice and Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.7 ounces Wild Sockeye Salmon Fillet; 0.75 cup Cooked White Rice; 3 cups Fresh Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic; 0.1 teaspoon Saffron threads

Seared Salmon with Garlic Rice and Wilted Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Rice and Wilted Spinach

Pan-seared salmon served over fragrant saffron rice and wilted garlic spinach, finished with a bright squeeze of lemon.

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NUTRITION

Protein

46.7g

Fat

13.8g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Sockeye Salmon Fillet

0.75 cup Cooked White Rice

3 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

0.1 teaspoon Saffron threads

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PREPARATION

1
Rinse the rice and cook it with water and a pinch of saffron threads until fluffy.
2
Season the salmon fillet with salt and pepper.
3
Heat half the olive oil in a non-stick skillet over medium-high heat.
4
Sear the salmon skin-side down until crispy, then flip and cook until the center is just opaque.
5
Remove the salmon and add the remaining oil and minced garlic to the same pan.
6
Toss in the fresh spinach and sauté for one minute until just wilted.
7
Serve the salmon over the saffron rice with the garlic spinach on the side.