Name: Seared Salmon with Spinach and Brown Rice Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Sockeye Salmon; 1.5 oz Brown Rice Pasta; 2 cups Fresh Spinach; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Lemon Juice; 1/2 cup Fresh Strawberries

Seared Salmon with Spinach and Brown Rice Pasta

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Spinach and Brown Rice Pasta

Pan-seared wild sockeye salmon served over brown rice pasta tossed with wilted garlic spinach, finished with a bright squeeze of lemon and crisp seared edges.

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NUTRITION

Protein

47.8g

Fat

14.7g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

1.5 oz Brown Rice Pasta

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

1/2 cup Fresh Strawberries

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PREPARATION

1
Bring a pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.
2
While the pasta cooks, pat the salmon dry with a paper towel and season with a pinch of sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
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 2-3 minutes until desired doneness.
5
Remove the salmon from the pan and set aside.
6
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
7
Add the fresh spinach to the skillet and toss until just wilted.
8
Drain the pasta and add it to the skillet with the spinach and garlic, tossing with lemon juice to combine.
9
Plate the pasta and spinach mixture, top with the seared salmon, and serve with fresh strawberries on the side.