Seared Salmon with Garlic Wilted Greens & Poached Egg

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

Seared Salmon with Garlic Wilted Greens & Poached Egg

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Wilted Greens & Poached Egg

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet served over a bed of garlic wilted kale, topped with a delicately poached egg. This dish offers a harmonious blend of flavors, where the rich salmon and savory greens are accented by the velvety, runny yolk of the egg. A light drizzle of olive oil and a squeeze of lemon brighten the plate, making it as visually appealing as it is delicious.

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NUTRITION

351kcal
Protein
28.8g
Fat
23.1g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

100g Salmon Fillet

1 large Egg

2 cups chopped Kale

2.5 teaspoons Extra Virgin Olive Oil

1 Garlic Clove

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat and add 1 tsp of olive oil. Once shimmering, place the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms. Flip and cook the other side for another 2-3 minutes until just cooked through. Remove from the pan and set aside, keeping it warm.

  • 3

    In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

  • 4

    Add the chopped kale to the skillet and toss to coat with the garlic oil. Sauté for 2-3 minutes until the greens have wilted but retain a vibrant color. Season lightly with salt and pepper.

  • 5

    Meanwhile, poach the egg by bringing a small pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking the egg into the water. Poach for about 3 minutes for a runny yolk, then remove with a slotted spoon and gently pat dry.

  • 6

    Plate the wilted kale as a bed, place the seared salmon on top, and crown with the poached egg. Squeeze a lemon wedge over the dish just before serving for an added burst of freshness.

Seared Salmon with Garlic Wilted Greens & Poached Egg

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

Seared Salmon with Garlic Wilted Greens & Poached Egg

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Wilted Greens & Poached Egg

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet served over a bed of garlic wilted kale, topped with a delicately poached egg. This dish offers a harmonious blend of flavors, where the rich salmon and savory greens are accented by the velvety, runny yolk of the egg. A light drizzle of olive oil and a squeeze of lemon brighten the plate, making it as visually appealing as it is delicious.

NUTRITION

351kcal
Protein
28.8g
Fat
23.1g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

100g Salmon Fillet

1 large Egg

2 cups chopped Kale

2.5 teaspoons Extra Virgin Olive Oil

1 Garlic Clove

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon fillet dry and season lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat and add 1 tsp of olive oil. Once shimmering, place the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms. Flip and cook the other side for another 2-3 minutes until just cooked through. Remove from the pan and set aside, keeping it warm.

  • 3

    In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

  • 4

    Add the chopped kale to the skillet and toss to coat with the garlic oil. Sauté for 2-3 minutes until the greens have wilted but retain a vibrant color. Season lightly with salt and pepper.

  • 5

    Meanwhile, poach the egg by bringing a small pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking the egg into the water. Poach for about 3 minutes for a runny yolk, then remove with a slotted spoon and gently pat dry.

  • 6

    Plate the wilted kale as a bed, place the seared salmon on top, and crown with the poached egg. Squeeze a lemon wedge over the dish just before serving for an added burst of freshness.