Pan-Seared Citrus Salmon with Fresh Baby Spinach Salad

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

Pan-Seared Citrus Salmon with Fresh Baby Spinach Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Citrus Salmon with Fresh Baby Spinach Salad

A vibrant, healthful dish featuring a perfectly pan-seared citrus-infused salmon paired with a refreshing salad of baby spinach, tangy orange segments, and a light red onion garnish. The citrus dressing elevates the dish with a bright, zesty finish, making it as delightful to the palate as it is nutritious.

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NUTRITION

351kcal
Protein
33.9g
Fat
17.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 cups Baby Spinach

1/2 medium Orange (segmented)

1/4 medium Red Onion (thinly sliced)

1 tsp Olive Oil

1 tsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Place the salmon, skin side down if applicable, and sear for 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through and reaches an internal temperature of 145°F.

  • 5

    In a bowl, combine baby spinach, orange segments, and thinly sliced red onion.

  • 6

    Whisk together lemon juice with a little extra olive oil, and drizzle over the salad.

  • 7

    Plate the spinach salad and top with the pan-seared salmon, then serve immediately.

Pan-Seared Citrus Salmon with Fresh Baby Spinach Salad

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

Pan-Seared Citrus Salmon with Fresh Baby Spinach Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Citrus Salmon with Fresh Baby Spinach Salad

A vibrant, healthful dish featuring a perfectly pan-seared citrus-infused salmon paired with a refreshing salad of baby spinach, tangy orange segments, and a light red onion garnish. The citrus dressing elevates the dish with a bright, zesty finish, making it as delightful to the palate as it is nutritious.

NUTRITION

351kcal
Protein
33.9g
Fat
17.8g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 cups Baby Spinach

1/2 medium Orange (segmented)

1/4 medium Red Onion (thinly sliced)

1 tsp Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Place the salmon, skin side down if applicable, and sear for 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through and reaches an internal temperature of 145°F.

  • 5

    In a bowl, combine baby spinach, orange segments, and thinly sliced red onion.

  • 6

    Whisk together lemon juice with a little extra olive oil, and drizzle over the salad.

  • 7

    Plate the spinach salad and top with the pan-seared salmon, then serve immediately.