YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Spinach and Brown Rice
Pan-seared wild salmon served over a bed of nutty brown rice and garlicky sautéed spinach, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.4 ounces Salmon Fillet
0.75 cup Cooked Brown Rice
2 cups Fresh Spinach
1.25 tablespoons Extra Virgin Olive Oil
2 cloves Garlic
1 teaspoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes.
While the salmon cooks, heat the remaining olive oil in a separate pan over medium heat and sauté the minced garlic until fragrant.
Add the fresh spinach to the garlic pan and toss until just wilted, then remove from heat.
Fluff the cooked brown rice and plate it alongside the garlic spinach.
Top the rice with the seared salmon and drizzle with fresh lemon juice before serving.