Pan-Seared Salmon with Roasted Asparagus, Red Potatoes, and Citrus Spinach Salad

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

Pan-Seared Salmon with Roasted Asparagus, Red Potatoes, and Citrus Spinach Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus, Red Potatoes, and Citrus Spinach Salad

Savor a beautifully seared 8-ounce salmon fillet paired with crispy roasted red potatoes and tender asparagus. Complemented by a fresh spinach salad with juicy orange segments and a light olive oil dressing, this meal marries savory and bright flavors while supporting your nutritional goals.

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NUTRITION

740kcal
Protein
58.3g
Fat
40.8g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Red Potatoes (diced)

1 cup Asparagus

1 tbsp Olive Oil (for roasting)

1 tsp Olive Oil (for salad dressing)

1 cup Spinach

1 medium Orange

2 cloves Garlic

Salt & Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Toss diced red potatoes with half the olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.

  • 3

    Trim asparagus ends and toss with a drizzle of olive oil, salt, and pepper. Add to the baking sheet during the last 12-15 minutes of potato roasting.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first, for about 4 minutes per side or until the internal temperature reaches 145°F.

  • 5

    Prepare the side salad by placing spinach in a bowl, adding orange segments, then drizzling with olive oil from the dressing portion and a pinch of salt.

  • 6

    Plate the seared salmon with a serving of roasted red potatoes and asparagus, and serve alongside the refreshing citrus spinach salad.

Pan-Seared Salmon with Roasted Asparagus, Red Potatoes, and Citrus Spinach Salad

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

Pan-Seared Salmon with Roasted Asparagus, Red Potatoes, and Citrus Spinach Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus, Red Potatoes, and Citrus Spinach Salad

Savor a beautifully seared 8-ounce salmon fillet paired with crispy roasted red potatoes and tender asparagus. Complemented by a fresh spinach salad with juicy orange segments and a light olive oil dressing, this meal marries savory and bright flavors while supporting your nutritional goals.

NUTRITION

740kcal
Protein
58.3g
Fat
40.8g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Red Potatoes (diced)

1 cup Asparagus

1 tbsp Olive Oil (for roasting)

1 tsp Olive Oil (for salad dressing)

1 cup Spinach

1 medium Orange

2 cloves Garlic

Salt & Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Toss diced red potatoes with half the olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.

  • 3

    Trim asparagus ends and toss with a drizzle of olive oil, salt, and pepper. Add to the baking sheet during the last 12-15 minutes of potato roasting.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first, for about 4 minutes per side or until the internal temperature reaches 145°F.

  • 5

    Prepare the side salad by placing spinach in a bowl, adding orange segments, then drizzling with olive oil from the dressing portion and a pinch of salt.

  • 6

    Plate the seared salmon with a serving of roasted red potatoes and asparagus, and serve alongside the refreshing citrus spinach salad.