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, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
5.5 oz Salmon Fillet
0.5 cup Cooked Brown Rice
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
Add the fresh spinach to the pan and toss constantly until just wilted, which should take about 1-2 minutes.
Plate the warm brown rice and top with the garlicky spinach and the seared salmon.
Finish the dish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt before serving.