dinner

Pan-Seared Atlantic Salmon with Garlicky Sautéed Spinach and Toasted Brown Rice

Name: Pan-Seared Atlantic Salmon with Garlicky Sautéed Spinach and Toasted Brown Rice
Ingredients: 141.7 g ATLANTIC SALMON PRIME FILLET; 78.9 g Rice, brown, long-grain, raw; 303.4 g Spinach, raw; 18.2 g Garlic, raw; 1.3 medium Lemon, zest and juice

Nutrition

681

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

ATLANTIC SALMON PRIME FILLET141.7 g

Rice, brown, long-grain, raw78.9 g

Spinach, raw303.4 g

Garlic, raw18.2 g

Lemon, zest and juice1.3 medium

Instructions

Rinse 65g of brown rice thoroughly and cook in 150ml of water until tender and fluffy, about 25-30 minutes. Let it steam off the heat for 5 minutes.

Pat the Atlantic salmon fillet completely dry with paper towels. Season both sides lightly with salt and pepper.

Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down. Press firmly with a spatula to ensure the skin makes full contact. Sear for 4-5 minutes until the skin is deeply golden and crispy. Carefully flip and cook for another 2-3 minutes until opaque and flaky. Remove and let rest.

In the same pan, add the minced garlic and sauté until fragrant, about 30 seconds. Add the spinach in handfuls, tossing constantly with tongs until just wilted. Finish with a generous squeeze of fresh lemon juice and zest.

Plate the salmon alongside the brown rice and garlicky spinach. Serve immediately while the salmon skin is still crisp.