Crispy Pan-Seared Salmon with Fresh Greens and Citrus Vinaigrette

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

Crispy Pan-Seared Salmon with Fresh Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Fresh Greens and Citrus Vinaigrette

Enjoy a delightful plate featuring perfectly pan-seared salmon with a crispy exterior, served alongside a refreshing mix of baby spinach tossed with bright citrus accents. The vibrant vinaigrette enhances the dish with a tangy burst, making it a nourishing and flavor-packed meal suitable for any time of day.

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NUTRITION

370kcal
Protein
37.5g
Fat
20.8g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 cups Baby Spinach

1/2 medium Orange (segments)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

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

  • 3

    Place the salmon fillet skin-side down in the pan. Sear for about 3-4 minutes until the skin is crispy and golden.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 5

    While the salmon cooks, prepare the salad by combining baby spinach and orange segments in a bowl.

  • 6

    Drizzle the salad with lemon juice and a little extra olive oil if desired, then toss gently.

  • 7

    Plate the salmon on top of the fresh greens and serve immediately.

Crispy Pan-Seared Salmon with Fresh Greens and Citrus Vinaigrette

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

Crispy Pan-Seared Salmon with Fresh Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Fresh Greens and Citrus Vinaigrette

Enjoy a delightful plate featuring perfectly pan-seared salmon with a crispy exterior, served alongside a refreshing mix of baby spinach tossed with bright citrus accents. The vibrant vinaigrette enhances the dish with a tangy burst, making it a nourishing and flavor-packed meal suitable for any time of day.

NUTRITION

370kcal
Protein
37.5g
Fat
20.8g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 cups Baby Spinach

1/2 medium Orange (segments)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

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

  • 3

    Place the salmon fillet skin-side down in the pan. Sear for about 3-4 minutes until the skin is crispy and golden.

  • 4

    Flip the salmon carefully and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 5

    While the salmon cooks, prepare the salad by combining baby spinach and orange segments in a bowl.

  • 6

    Drizzle the salad with lemon juice and a little extra olive oil if desired, then toss gently.

  • 7

    Plate the salmon on top of the fresh greens and serve immediately.