YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Quinoa Pilaf and Sautéed Spinach
Pan-seared salmon served over a fluffy lemon-garlic quinoa pilaf with a side of tender sautéed spinach, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
5.5 ounces Wild-Caught Salmon Fillet
1/4 cup dry Quinoa
3 cups fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1/2 Lemon, juiced
Sea salt and black pepper to taste
PREPARATION
Rinse the quinoa under cold water and place in a small pot with 1/2 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat. Once the pan is hot, add the salmon skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference, then remove from the pan and let rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the skillet and toss until just wilted, then season with a squeeze of lemon juice.
Fluff the quinoa with a fork and stir in a little lemon zest if desired.
Plate the quinoa pilaf, top with the seared salmon, and serve the sautéed spinach on the side.