YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Sautéed Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and garlic-scented spinach, finished with a squeeze of bright lemon for a perfectly flaky finish.
INGREDIENTS
2.25 ounces Salmon Fillet
0.75 cup cooked Brown Rice
1.5 tablespoons Extra Virgin Olive Oil
2 cups Fresh Spinach
1 clove Garlic, minced
PREPARATION
Cook the brown rice according to package instructions until tender and set aside.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat one tablespoon of 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 crispy and golden.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is just opaque and flakes easily.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining half tablespoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss with tongs for 1-2 minutes until just wilted.
Plate the cooked brown rice, top with the sautéed spinach, and place the seared salmon on top with an optional squeeze of fresh lemon.