Name: Seared Salmon Fillet with Creamy Garlic Spinach and Herb Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Salmon Fillet; 1 cup cooked Jasmine Rice; 3 cups fresh Spinach; 3 tbsp non-fat Greek Yogurt; 1.5 tbsp Olive Oil; 2 cloves Garlic; 1 tbsp fresh Parsley

Seared Salmon Fillet with Creamy Garlic Spinach and Herb Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Garlic Spinach and Herb Rice

Pan-seared salmon served over herb-flecked jasmine rice with a side of garlic-sautéed spinach, finished with a silky yogurt sauce.

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NUTRITION

Protein

57g

Fat

35.5g

Carbs

51.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup cooked Jasmine Rice

3 cups fresh Spinach

3 tbsp non-fat Greek Yogurt

1.5 tbsp Olive Oil

2 cloves Garlic

1 tbsp fresh Parsley

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PREPARATION

1
Cook the jasmine rice according to package instructions and stir in chopped fresh parsley once finished.
2
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
3
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
5
Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
6
In a separate pan, heat the remaining half tablespoon of olive oil and sauté the minced garlic until fragrant.
7
Add the spinach to the garlic pan and cook until just wilted, then remove from heat and stir in the Greek yogurt for a creamy finish.
8
Serve the seared salmon over the warm herb rice with the creamy garlic spinach on the side.