Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash

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

Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash

Enjoy a vibrant plate featuring a perfectly seared 8-ounce salmon fillet, served alongside creamy sweet potato mash and garlicky sautéed spinach. The dish is finished with a refreshing nonfat Greek yogurt dill sauce that brings together a balanced blend of hearty protein and wholesome flavors.

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NUTRITION

705kcal
Protein
59.4g
Fat
36.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

2 cups Fresh Spinach

2 cloves Garlic

1/2 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Fresh Dill (optional)

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat and season the salmon fillet with salt and pepper.

  • 2

    Lightly coat the skillet with half a tablespoon of olive oil and sear the salmon for about 4-5 minutes on each side, or until the interior is just cooked and the exterior has a crisp, golden finish.

  • 3

    Meanwhile, peel and dice the sweet potato, then boil in a pot of water until tender, about 15 minutes. Drain and mash with a fork, adding a pinch of salt and a small drizzle of olive oil if desired.

  • 4

    In another pan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant, then add the fresh spinach. Cook for 2-3 minutes until the spinach wilts but remains vibrant.

  • 5

    For the sauce, combine the nonfat Greek yogurt with lemon juice, fresh dill (if using), salt, and pepper in a small bowl. Stir well.

  • 6

    Plate the mashed sweet potato as a base, arrange the seared salmon on top, and spoon the garlicky spinach around the plate. Drizzle the yogurt dill sauce over the salmon.

  • 7

    Serve immediately and enjoy your balanced, protein-packed dinner.

Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash

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

Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Spinach and Sweet Potato Mash

Enjoy a vibrant plate featuring a perfectly seared 8-ounce salmon fillet, served alongside creamy sweet potato mash and garlicky sautéed spinach. The dish is finished with a refreshing nonfat Greek yogurt dill sauce that brings together a balanced blend of hearty protein and wholesome flavors.

NUTRITION

705kcal
Protein
59.4g
Fat
36.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

2 cups Fresh Spinach

2 cloves Garlic

1/2 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Fresh Dill (optional)

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and season the salmon fillet with salt and pepper.

  • 2

    Lightly coat the skillet with half a tablespoon of olive oil and sear the salmon for about 4-5 minutes on each side, or until the interior is just cooked and the exterior has a crisp, golden finish.

  • 3

    Meanwhile, peel and dice the sweet potato, then boil in a pot of water until tender, about 15 minutes. Drain and mash with a fork, adding a pinch of salt and a small drizzle of olive oil if desired.

  • 4

    In another pan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant, then add the fresh spinach. Cook for 2-3 minutes until the spinach wilts but remains vibrant.

  • 5

    For the sauce, combine the nonfat Greek yogurt with lemon juice, fresh dill (if using), salt, and pepper in a small bowl. Stir well.

  • 6

    Plate the mashed sweet potato as a base, arrange the seared salmon on top, and spoon the garlicky spinach around the plate. Drizzle the yogurt dill sauce over the salmon.

  • 7

    Serve immediately and enjoy your balanced, protein-packed dinner.