YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Herb Potatoes and Spinach Salad
Enjoy a delightful plate featuring a perfectly seared salmon fillet paired with tender garlic herb-infused baby potatoes and a fresh spinach salad accented by light egg white additions and a hint of turkey bacon for savory depth. This well-balanced meal offers bright flavors and textures, balancing the richness of the salmon with the crisp freshness of spinach and the comforting warmth of roasted potatoes.
INGREDIENTS
5 oz Salmon Fillet (142g)
1 slice Turkey Bacon (14g)
1 Baby Potato (125g)
2 cups Fresh Spinach (60g)
2 Egg Whites (66g total)
1 clove Garlic
2 tbsp Fresh Herbs (Parsley and Dill)
1 tbsp Lemon Juice
1/2 tsp Olive Oil Spray
Salt and Pepper to taste
PREPARATION
Pat the salmon fillet dry and season with salt, pepper, and a squeeze of lemon juice.
Finely mince the garlic and mix with chopped fresh herbs.
Lightly coat the baby potato with olive oil spray, sprinkle with the garlic-herb mixture, and season with a pinch of salt and pepper.
Place the potato in a preheated oven at 400°F and roast for about 20-25 minutes until tender and slightly crispy on the edges.
While the potatoes roast, heat a non-stick skillet over medium-high heat and sear the salmon, skin side down if applicable, for about 3-4 minutes per side until cooked to desired doneness.
In a small pan, warm the turkey bacon until it becomes crisp, then crumble it over the spinach salad.
Lightly cook the egg whites in a non-stick pan until just set, then slice or gently fold them into the salad for added protein.
Assemble the spinach salad by tossing the fresh spinach with lemon juice, a touch of salt and pepper, then top with the crumbled turkey bacon and egg whites.
Plate the seared salmon alongside the garlic herb potatoes and spinach salad, and serve immediately.