Fish and Sweet Potato Salad with Crispy Bacon and Poached Egg

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

Fish and Sweet Potato Salad with Crispy Bacon and Poached Egg

YOUR SOLIN GENERATED RECIPE

Fish and Sweet Potato Salad with Crispy Bacon and Poached Egg

Enjoy a vibrant medley of flavors in this Fish and Sweet Potato Salad topped with crispy bacon and a perfectly poached egg. The tender, flaky fish pairs beautifully with the naturally sweet roasted sweet potato, while the bacon adds a smoky crunch, and the egg ties it all together with its rich, velvety texture. Ideal for a satisfying meal any time of day.

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NUTRITION

350kcal
Protein
34.9g
Fat
17.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/2 medium Sweet Potato

1 large Egg

2 slices Crispy Bacon

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Toss the cubes lightly with a pinch of salt and a few drops of olive oil, then roast them on a baking sheet for about 20-25 minutes or until tender and slightly caramelized.

  • 2

    Season the cod fillet with your preferred seasoning (a dash of salt, pepper, and a squeeze of lemon works well). Pan-sear the cod in a lightly oiled non-stick skillet over medium-high heat for about 3-4 minutes per side until it flakes easily with a fork.

  • 3

    Meanwhile, bring a small pot of water to a gentle simmer. Crack the egg into a small ramekin and gently slide it into the water to poach. Let it poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside.

  • 4

    Cook the bacon in a separate skillet over medium heat until crispy. Remove and drain on paper towels.

  • 5

    Arrange a bed of fresh spinach on your plate. Add the roasted sweet potato and flaky cod on top. Crumble the crispy bacon over the salad.

  • 6

    Place the poached egg in the center, drizzle with a teaspoon of extra virgin olive oil, and finish with a light sprinkle of salt and pepper. Serve immediately and enjoy the harmonious blend of flavors and textures.

Fish and Sweet Potato Salad with Crispy Bacon and Poached Egg

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

Fish and Sweet Potato Salad with Crispy Bacon and Poached Egg

YOUR SOLIN GENERATED RECIPE

Fish and Sweet Potato Salad with Crispy Bacon and Poached Egg

Enjoy a vibrant medley of flavors in this Fish and Sweet Potato Salad topped with crispy bacon and a perfectly poached egg. The tender, flaky fish pairs beautifully with the naturally sweet roasted sweet potato, while the bacon adds a smoky crunch, and the egg ties it all together with its rich, velvety texture. Ideal for a satisfying meal any time of day.

NUTRITION

350kcal
Protein
34.9g
Fat
17.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/2 medium Sweet Potato

1 large Egg

2 slices Crispy Bacon

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Toss the cubes lightly with a pinch of salt and a few drops of olive oil, then roast them on a baking sheet for about 20-25 minutes or until tender and slightly caramelized.

  • 2

    Season the cod fillet with your preferred seasoning (a dash of salt, pepper, and a squeeze of lemon works well). Pan-sear the cod in a lightly oiled non-stick skillet over medium-high heat for about 3-4 minutes per side until it flakes easily with a fork.

  • 3

    Meanwhile, bring a small pot of water to a gentle simmer. Crack the egg into a small ramekin and gently slide it into the water to poach. Let it poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside.

  • 4

    Cook the bacon in a separate skillet over medium heat until crispy. Remove and drain on paper towels.

  • 5

    Arrange a bed of fresh spinach on your plate. Add the roasted sweet potato and flaky cod on top. Crumble the crispy bacon over the salad.

  • 6

    Place the poached egg in the center, drizzle with a teaspoon of extra virgin olive oil, and finish with a light sprinkle of salt and pepper. Serve immediately and enjoy the harmonious blend of flavors and textures.