YOUR SOLIN GENERATED RECIPE
Seared Salmon with Quinoa and Sautéed Spinach
Pan-seared wild salmon served over fluffy quinoa and garlic-sautéed spinach, finished with a squeeze of bright lemon and a buttery, flaky texture.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Quinoa
2 cups Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the fresh spinach and a splash of water, sautéing for 1-2 minutes until just wilted.
Warm the pre-cooked quinoa in a small pot or microwave if needed.
Plate the quinoa and top with the sautéed spinach and seared salmon.
Drizzle the entire dish with fresh lemon juice before serving.