Name: Seared Salmon Fillet with Sautéed Spinach and Herbed Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Salmon Fillet; 0.5 cup Cooked Brown Rice; 2 cups Fresh Spinach; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Parsley, chopped; 1 tablespoon Lemon Juice

Seared Salmon Fillet with Sautéed Spinach and Herbed Brown 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 Sautéed Spinach and Herbed Brown Rice

Pan-seared salmon fillet served over herbed brown rice and garlic-sautéed spinach, finished with a squeeze of lemon and fresh parsley for a bright, zesty finish.

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NUTRITION

Protein

35.6g

Fat

25.6g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup Cooked Brown Rice

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 tablespoon Lemon Juice

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PREPARATION

1
Cook the brown rice according to package directions until tender and set aside.
2
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
3
Heat half of the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
5
Flip the fillet carefully and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily.
6
Remove the salmon from the pan and let it rest on a plate.
7
In the same pan, add the remaining olive oil and the fresh spinach.
8
Sauté the spinach for 1-2 minutes until just wilted, then remove from heat immediately.
9
Fluff the cooked brown rice with a fork and stir in the chopped parsley and lemon juice.
10
Serve the seared salmon over the bed of herbed rice and sautéed spinach.