Herb-Crusted Salmon with Crispy Roasted Sweet Potato Wedges and Sautéed Greens

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

Herb-Crusted Salmon with Crispy Roasted Sweet Potato Wedges and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Crispy Roasted Sweet Potato Wedges and Sautéed Greens

Enjoy a beautifully balanced dish featuring a tender, herb-crusted salmon fillet paired with perfectly crispy roasted sweet potato wedges and a bed of lightly sautéed greens. This plate offers layers of flavor and texture, combining the savory richness of salmon with the natural sweetness of roasted potato and the fresh, earthy notes of spinach, all enhanced by aromatic dried parsley.

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NUTRITION

381kcal
Protein
33.2g
Fat
22.6g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato (cut into wedges)

1 cup Spinach

1 tsp Olive Oil

1 tsp Dried Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the sweet potato into wedges and toss them with a light drizzle of olive oil, salt, and pepper. Spread on a baking sheet.

  • 3

    Roast the sweet potato wedges in the oven for about 20-25 minutes until crispy and tender, flipping halfway through.

  • 4

    Meanwhile, pat the salmon fillet dry and season both sides with salt, pepper, and dried parsley to create an herb crust.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down if applicable, for about 3-4 minutes. Then, flip and cook for an additional 3-4 minutes until just cooked through.

  • 6

    In another pan, lightly sauté the spinach with a teaspoon of olive oil and a pinch of salt, just until wilted (about 1-2 minutes).

  • 7

    Plate the salmon alongside the crispy roasted sweet potato wedges and a serving of sautéed spinach, and serve immediately.

Herb-Crusted Salmon with Crispy Roasted Sweet Potato Wedges and Sautéed Greens

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

Herb-Crusted Salmon with Crispy Roasted Sweet Potato Wedges and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Crispy Roasted Sweet Potato Wedges and Sautéed Greens

Enjoy a beautifully balanced dish featuring a tender, herb-crusted salmon fillet paired with perfectly crispy roasted sweet potato wedges and a bed of lightly sautéed greens. This plate offers layers of flavor and texture, combining the savory richness of salmon with the natural sweetness of roasted potato and the fresh, earthy notes of spinach, all enhanced by aromatic dried parsley.

NUTRITION

381kcal
Protein
33.2g
Fat
22.6g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato (cut into wedges)

1 cup Spinach

1 tsp Olive Oil

1 tsp Dried Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the sweet potato into wedges and toss them with a light drizzle of olive oil, salt, and pepper. Spread on a baking sheet.

  • 3

    Roast the sweet potato wedges in the oven for about 20-25 minutes until crispy and tender, flipping halfway through.

  • 4

    Meanwhile, pat the salmon fillet dry and season both sides with salt, pepper, and dried parsley to create an herb crust.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down if applicable, for about 3-4 minutes. Then, flip and cook for an additional 3-4 minutes until just cooked through.

  • 6

    In another pan, lightly sauté the spinach with a teaspoon of olive oil and a pinch of salt, just until wilted (about 1-2 minutes).

  • 7

    Plate the salmon alongside the crispy roasted sweet potato wedges and a serving of sautéed spinach, and serve immediately.