Smoked Salmon Scramble with Spinach and Sweet Potato Hash

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

Smoked Salmon Scramble with Spinach and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Scramble with Spinach and Sweet Potato Hash

Enjoy a vibrant breakfast featuring a delicate smoked salmon scramble infused with fresh spinach, paired with a hearty sweet potato hash tossed with colorful red bell pepper, onions, and carrots. This beautifully balanced plate, accented by a crisp slice of whole grain toast, offers a luxurious start to your day that satisfies both your taste buds and nutritional goals.

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NUTRITION

549kcal
Protein
39.1g
Fat
18.6g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

2 egg whites

3 ounces smoked salmon

1 cup fresh spinach

1 medium sweet potato

1/2 cup diced red bell pepper

1/2 cup diced onion

1 small carrot

2 teaspoons olive oil

1 slice whole grain toast

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato several times with a fork, then bake for about 40-45 minutes or until tender. Alternatively, microwave on high for 5-7 minutes for quicker cooking.

  • 2

    While the sweet potato is baking, dice the red bell pepper, onion, and carrot. In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the diced vegetables for 5-7 minutes until soft and slightly caramelized.

  • 3

    Add the baked sweet potato (cubed) to the skillet with the vegetables. Toss gently and keep warm on low heat.

  • 4

    In a bowl, whisk together the 2 whole eggs and 2 egg whites. Heat the remaining teaspoon of olive oil in a non-stick pan over medium-low heat, then add the fresh spinach. Sauté until just wilted.

  • 5

    Pour in the egg mixture and let it set for a moment before gently stirring. Once the eggs are softly scrambled, fold in the smoked salmon, breaking it into smaller pieces as it warms through, taking care not to overcook the eggs.

  • 6

    Plate the salmon scramble alongside the sweet potato hash and serve with a crisp slice of whole grain toast on the side.

Smoked Salmon Scramble with Spinach and Sweet Potato Hash

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

Smoked Salmon Scramble with Spinach and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Scramble with Spinach and Sweet Potato Hash

Enjoy a vibrant breakfast featuring a delicate smoked salmon scramble infused with fresh spinach, paired with a hearty sweet potato hash tossed with colorful red bell pepper, onions, and carrots. This beautifully balanced plate, accented by a crisp slice of whole grain toast, offers a luxurious start to your day that satisfies both your taste buds and nutritional goals.

NUTRITION

549kcal
Protein
39.1g
Fat
18.6g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

2 egg whites

3 ounces smoked salmon

1 cup fresh spinach

1 medium sweet potato

1/2 cup diced red bell pepper

1/2 cup diced onion

1 small carrot

2 teaspoons olive oil

1 slice whole grain toast

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato several times with a fork, then bake for about 40-45 minutes or until tender. Alternatively, microwave on high for 5-7 minutes for quicker cooking.

  • 2

    While the sweet potato is baking, dice the red bell pepper, onion, and carrot. In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the diced vegetables for 5-7 minutes until soft and slightly caramelized.

  • 3

    Add the baked sweet potato (cubed) to the skillet with the vegetables. Toss gently and keep warm on low heat.

  • 4

    In a bowl, whisk together the 2 whole eggs and 2 egg whites. Heat the remaining teaspoon of olive oil in a non-stick pan over medium-low heat, then add the fresh spinach. Sauté until just wilted.

  • 5

    Pour in the egg mixture and let it set for a moment before gently stirring. Once the eggs are softly scrambled, fold in the smoked salmon, breaking it into smaller pieces as it warms through, taking care not to overcook the eggs.

  • 6

    Plate the salmon scramble alongside the sweet potato hash and serve with a crisp slice of whole grain toast on the side.