Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

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

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

Enjoy a vibrant, nourishing dinner featuring a perfectly seared 7-ounce salmon fillet, naturally sweet roasted sweet potato, and lightly sautéed spinach infused with a hint of garlic and lemon. This balanced plate offers an ideal blend of rich flavors and textures without sacrificing your nutrition goals.

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NUTRITION

443kcal
Protein
45.4g
Fat
17.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

2 cups raw Spinach

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato, then pierce it with a fork a few times. Rub lightly with a little olive oil, sprinkle with salt, and place on a baking sheet. Roast for 25-30 minutes or until tender.

  • 3

    While the sweet potato is roasting, pat the salmon fillet dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet skin-side down for about 4 minutes, then gently flip and cook for an additional 3 minutes or until cooked to your preference.

  • 5

    In another pan, heat the remaining teaspoon of olive oil over medium heat. Add the spinach and sauté briefly for 1-2 minutes until just wilted. Finish by tossing with lemon juice and a pinch of salt.

  • 6

    Plate the roasted sweet potato (sliced in half if desired), place the seared salmon alongside, and add a serving of sautéed spinach. Serve immediately while warm.

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

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

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

Enjoy a vibrant, nourishing dinner featuring a perfectly seared 7-ounce salmon fillet, naturally sweet roasted sweet potato, and lightly sautéed spinach infused with a hint of garlic and lemon. This balanced plate offers an ideal blend of rich flavors and textures without sacrificing your nutrition goals.

NUTRITION

443kcal
Protein
45.4g
Fat
17.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

2 cups raw Spinach

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato, then pierce it with a fork a few times. Rub lightly with a little olive oil, sprinkle with salt, and place on a baking sheet. Roast for 25-30 minutes or until tender.

  • 3

    While the sweet potato is roasting, pat the salmon fillet dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.

  • 4

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet skin-side down for about 4 minutes, then gently flip and cook for an additional 3 minutes or until cooked to your preference.

  • 5

    In another pan, heat the remaining teaspoon of olive oil over medium heat. Add the spinach and sauté briefly for 1-2 minutes until just wilted. Finish by tossing with lemon juice and a pinch of salt.

  • 6

    Plate the roasted sweet potato (sliced in half if desired), place the seared salmon alongside, and add a serving of sautéed spinach. Serve immediately while warm.