Seared Salmon with Roasted Sweet Potatoes and Sautéed Mushrooms

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

Seared Salmon with Roasted Sweet Potatoes and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Sautéed Mushrooms

A light yet satisfying lunch featuring a perfectly seared salmon fillet paired with tender roasted sweet potatoes, and a side of sautéed mushrooms and spinach. The dish is enhanced with fluffy egg whites, elevating the protein content to fuel your day without compromising on flavor.

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NUTRITION

301kcal
Protein
32.1g
Fat
10.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Salmon Fillet

3 Egg Whites

1/2 Medium Sweet Potato

1 Cup Sliced Mushrooms

1 Cup Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into small cubes. Toss with a light drizzle of olive oil (optional, if within calorie range) and a pinch of salt. Roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until the exterior is nicely caramelized and the interior is just opaque.

  • 4

    In another pan, sauté the sliced mushrooms with spinach over medium heat for about 3-4 minutes until the mushrooms are soft and the spinach is wilted. Optionally, season with a touch of garlic powder and salt.

  • 5

    Meanwhile, lightly whisk the egg whites until frothy and cook them in a small non-stick pan as you would an omelette, cooking until firm.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes. Add the sautéed mushrooms and spinach, and serve with a side of the fluffy egg whites. Enjoy your nutrient-balanced lunch!

Seared Salmon with Roasted Sweet Potatoes and Sautéed Mushrooms

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

Seared Salmon with Roasted Sweet Potatoes and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Sautéed Mushrooms

A light yet satisfying lunch featuring a perfectly seared salmon fillet paired with tender roasted sweet potatoes, and a side of sautéed mushrooms and spinach. The dish is enhanced with fluffy egg whites, elevating the protein content to fuel your day without compromising on flavor.

NUTRITION

301kcal
Protein
32.1g
Fat
10.6g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Salmon Fillet

3 Egg Whites

1/2 Medium Sweet Potato

1 Cup Sliced Mushrooms

1 Cup Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into small cubes. Toss with a light drizzle of olive oil (optional, if within calorie range) and a pinch of salt. Roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until the exterior is nicely caramelized and the interior is just opaque.

  • 4

    In another pan, sauté the sliced mushrooms with spinach over medium heat for about 3-4 minutes until the mushrooms are soft and the spinach is wilted. Optionally, season with a touch of garlic powder and salt.

  • 5

    Meanwhile, lightly whisk the egg whites until frothy and cook them in a small non-stick pan as you would an omelette, cooking until firm.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes. Add the sautéed mushrooms and spinach, and serve with a side of the fluffy egg whites. Enjoy your nutrient-balanced lunch!