Seared Salmon Fillet with Herb-Roasted Root Vegetables and Garlic Spinach

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

Seared Salmon Fillet with Herb-Roasted Root Vegetables and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Root Vegetables and Garlic Spinach

Enjoy a flavorful medley of seared salmon accompanied by a warm blend of herb-roasted root vegetables and garlicky sautéed spinach. The dish features a perfectly seared 8-ounce salmon fillet, roasted carrots, parsnips, and red onions lightly tossed with aromatic rosemary and thyme, and a quick sauté of fresh spinach with garlic. This meal is designed to delight your palate while providing balanced macros.

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NUTRITION

659kcal
Protein
50.1g
Fat
36.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Carrot

1 medium Parsnip

1 Red Onion

2 cloves Garlic

3 cups Fresh Spinach

3 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and chop the carrot and parsnip into similar sized chunks, and cut the red onion into wedges.

  • 2

    In a mixing bowl, toss the chopped root vegetables with 2 tablespoons of olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    While the vegetables are roasting, season the 8-ounce salmon fillet with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

  • 5

    Sear the salmon fillet skin-side down for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes, or until cooked through.

  • 6

    For the garlic spinach, heat a small pan over medium heat with a tiny drizzle of olive oil. Add minced garlic and sauté until fragrant for about 30 seconds. Add the fresh spinach and gently toss until just wilted. Season with a pinch of salt.

  • 7

    Plate the seared salmon fillet alongside a generous portion of herb-roasted root vegetables and a serving of garlic spinach.

  • 8

    Serve immediately and enjoy your nutritious, hearty dinner.

Seared Salmon Fillet with Herb-Roasted Root Vegetables and Garlic Spinach

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

Seared Salmon Fillet with Herb-Roasted Root Vegetables and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Root Vegetables and Garlic Spinach

Enjoy a flavorful medley of seared salmon accompanied by a warm blend of herb-roasted root vegetables and garlicky sautéed spinach. The dish features a perfectly seared 8-ounce salmon fillet, roasted carrots, parsnips, and red onions lightly tossed with aromatic rosemary and thyme, and a quick sauté of fresh spinach with garlic. This meal is designed to delight your palate while providing balanced macros.

NUTRITION

659kcal
Protein
50.1g
Fat
36.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Carrot

1 medium Parsnip

1 Red Onion

2 cloves Garlic

3 cups Fresh Spinach

3 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat the oven to 425°F. Peel and chop the carrot and parsnip into similar sized chunks, and cut the red onion into wedges.

  • 2

    In a mixing bowl, toss the chopped root vegetables with 2 tablespoons of olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.

  • 4

    While the vegetables are roasting, season the 8-ounce salmon fillet with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

  • 5

    Sear the salmon fillet skin-side down for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes, or until cooked through.

  • 6

    For the garlic spinach, heat a small pan over medium heat with a tiny drizzle of olive oil. Add minced garlic and sauté until fragrant for about 30 seconds. Add the fresh spinach and gently toss until just wilted. Season with a pinch of salt.

  • 7

    Plate the seared salmon fillet alongside a generous portion of herb-roasted root vegetables and a serving of garlic spinach.

  • 8

    Serve immediately and enjoy your nutritious, hearty dinner.