Crispy Salmon Bowl with Roasted Sweet Potatoes and Spinach

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

Crispy Salmon Bowl with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Bowl with Roasted Sweet Potatoes and Spinach

A vibrant bowl combining crispy seared salmon, tender roasted sweet potatoes, and fresh baby spinach tossed with fluffy quinoa. Each bite delivers an exciting mix of textures and flavors—from the crunchy sear on the salmon to the natural sweetness of the potatoes—making it a satisfying meal perfect for any time of day.

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NUTRITION

477kcal
Protein
31.8g
Fat
20.6g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

100 grams Sweet Potato

1 cup Spinach (raw)

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 20-25 minutes until tender and edges are slightly crispy.

  • 3

    While the sweet potatoes roast, pat the salmon fillet dry with a paper towel. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet and sear for about 3-4 minutes per side, or until the exterior is crisp and the inside reaches your desired doneness.

  • 5

    Prepare the bowl: Place the cooked quinoa at the base, top with a bed of fresh spinach, add the roasted sweet potato cubes, and finally, flake the crispy salmon over the top.

  • 6

    Drizzle a small amount of olive oil if desired, and serve immediately.

Crispy Salmon Bowl with Roasted Sweet Potatoes and Spinach

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

Crispy Salmon Bowl with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Bowl with Roasted Sweet Potatoes and Spinach

A vibrant bowl combining crispy seared salmon, tender roasted sweet potatoes, and fresh baby spinach tossed with fluffy quinoa. Each bite delivers an exciting mix of textures and flavors—from the crunchy sear on the salmon to the natural sweetness of the potatoes—making it a satisfying meal perfect for any time of day.

NUTRITION

477kcal
Protein
31.8g
Fat
20.6g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

100 grams Sweet Potato

1 cup Spinach (raw)

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the sweet potato into 1/2-inch cubes, toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 20-25 minutes until tender and edges are slightly crispy.

  • 3

    While the sweet potatoes roast, pat the salmon fillet dry with a paper towel. Season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet and sear for about 3-4 minutes per side, or until the exterior is crisp and the inside reaches your desired doneness.

  • 5

    Prepare the bowl: Place the cooked quinoa at the base, top with a bed of fresh spinach, add the roasted sweet potato cubes, and finally, flake the crispy salmon over the top.

  • 6

    Drizzle a small amount of olive oil if desired, and serve immediately.