YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Edamame Pasta and Sautéed Spinach
Pan-seared salmon served over protein-rich edamame pasta and garlicky sautéed spinach, finished with a squeeze of zesty lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
3 ounces Edamame Pasta
2 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Bring a large pot of salted water to a boil and cook the edamame pasta according to package directions, then drain and set aside.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of 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 crispy, then flip and cook for another 3-4 minutes until desired doneness.
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 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.
Plate the edamame pasta, top with the sautéed spinach and the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving.