YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Brown Rice
Pan-seared salmon served over nutty brown rice and sautéed garlic spinach, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
3 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat one teaspoon 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 crispy and the flesh is cooked halfway through.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon finishes, heat the remaining half teaspoon of olive oil in a separate skillet over medium heat and sauté the minced garlic until fragrant.
Add the fresh spinach to the garlic and toss frequently until just wilted, then remove from heat immediately.
Plate the warm brown rice and top with the sautéed garlic spinach and the seared salmon fillet.
Drizzle the fresh lemon juice over the salmon just before serving.