Name: Seared Salmon with Creamy Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Salmon Fillet; 0.5 cup cooked Brown Rice; 2 cups fresh Baby Spinach; 2 tablespoons canned Coconut Milk; 1 teaspoon Olive Oil; 1 clove Garlic, minced

Nutrition

Per serving

490 calories

Protein: 30g; 25% of calories
Carbs: 27g; 22% of calories
Fat: 29g; 53% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the 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 golden.
Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and just cooked through.
Remove the salmon from the pan and set it aside on a plate to rest.
In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant.
Add the baby spinach and coconut milk to the skillet, stirring constantly until the spinach is wilted and the sauce has thickened slightly to a creamy consistency.
Place the warm brown rice on a plate, top with the creamy spinach mixture, and layer the seared salmon on top.
Finish the dish with a fresh squeeze of lemon juice over the salmon before serving.

Nutrition

Ingredients

Instructions

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