Seared Salmon with Creamy Spinach and Roasted Sweet Potatoes

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

Seared Salmon with Creamy Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Spinach and Roasted Sweet Potatoes

Enjoy a vibrant dinner featuring perfectly seared salmon paired with a velvety, lightly tangy creamy spinach and a side of roasted sweet potatoes. This dish brings together the rich, buttery flavor of salmon with the earthy sweetness of potatoes and the fresh, smooth taste of spinach enhanced by a hint of olive oil and Greek yogurt.

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NUTRITION

481kcal
Protein
41.3g
Fat
17.3g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Cooked Fresh Spinach

1/8 cup Nonfat Greek Yogurt

2 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and scrub the sweet potato, then cut it into cubes. Toss the cubes lightly with 1 teaspoon of olive oil, salt, pepper, and a pinch of garlic powder. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    While the sweet potatoes roast, pat dry the salmon fillet and season both sides with salt, pepper, and a light dusting of garlic powder.

  • 3

    Heat a non-stick skillet on medium-high heat and add the remaining 1 teaspoon of olive oil. Once the oil is shimmering, sear the salmon fillet skin-side down (if applicable) for about 3-4 minutes. Flip and cook for another 3 minutes or until the salmon reaches your desired doneness.

  • 4

    In a small saucepan, gently warm the cooked spinach. Stir in the nonfat Greek yogurt until the mixture is creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    Plate the seared salmon alongside a serving of roasted sweet potatoes and a generous spoonful of creamy spinach. Serve immediately and enjoy your balanced, nutrient-packed dinner.

Seared Salmon with Creamy Spinach and Roasted Sweet Potatoes

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

Seared Salmon with Creamy Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Spinach and Roasted Sweet Potatoes

Enjoy a vibrant dinner featuring perfectly seared salmon paired with a velvety, lightly tangy creamy spinach and a side of roasted sweet potatoes. This dish brings together the rich, buttery flavor of salmon with the earthy sweetness of potatoes and the fresh, smooth taste of spinach enhanced by a hint of olive oil and Greek yogurt.

NUTRITION

481kcal
Protein
41.3g
Fat
17.3g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Cooked Fresh Spinach

1/8 cup Nonfat Greek Yogurt

2 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and scrub the sweet potato, then cut it into cubes. Toss the cubes lightly with 1 teaspoon of olive oil, salt, pepper, and a pinch of garlic powder. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 2

    While the sweet potatoes roast, pat dry the salmon fillet and season both sides with salt, pepper, and a light dusting of garlic powder.

  • 3

    Heat a non-stick skillet on medium-high heat and add the remaining 1 teaspoon of olive oil. Once the oil is shimmering, sear the salmon fillet skin-side down (if applicable) for about 3-4 minutes. Flip and cook for another 3 minutes or until the salmon reaches your desired doneness.

  • 4

    In a small saucepan, gently warm the cooked spinach. Stir in the nonfat Greek yogurt until the mixture is creamy. Adjust seasoning with salt and pepper as needed.

  • 5

    Plate the seared salmon alongside a serving of roasted sweet potatoes and a generous spoonful of creamy spinach. Serve immediately and enjoy your balanced, nutrient-packed dinner.