Seared Salmon with Creamy Spinach and Garlic Mashed 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 Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Spinach and Garlic Mashed Potatoes

Pan-seared salmon served over garlicky mashed potatoes and coconut-creamed spinach, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

622kcal
Protein
42.3g
Fat
33.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

150g Yukon Gold Potato

2 cups Fresh Spinach

1 tsp Ghee

2 tbsp Full-Fat Coconut Milk

1 tbsp Nutritional Yeast

2 cloves Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Peel and cube the Yukon Gold potato, then boil in a pot of salted water until fork-tender, about 12-15 minutes.

  • 2

    While potatoes boil, season the salmon fillet with sea salt and black pepper.

  • 3

    Heat half of the ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    Remove the salmon from the pan and set aside to rest.

  • 5

    In the same skillet, add the remaining ghee and minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss until wilted, then stir in one tablespoon of coconut milk and the nutritional yeast to create a creamy sauce.

  • 7

    Drain the cooked potatoes and mash them thoroughly with the remaining tablespoon of coconut milk and a pinch of salt until smooth.

  • 8

    Plate the garlic mashed potatoes first, top with the creamy spinach, and place the seared salmon on top.

  • 9

    Drizzle with fresh lemon juice just before serving.

Seared Salmon with Creamy Spinach and Garlic Mashed 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 Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Spinach and Garlic Mashed Potatoes

Pan-seared salmon served over garlicky mashed potatoes and coconut-creamed spinach, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

622kcal
Protein
42.3g
Fat
33.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

150g Yukon Gold Potato

2 cups Fresh Spinach

1 tsp Ghee

2 tbsp Full-Fat Coconut Milk

1 tbsp Nutritional Yeast

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Peel and cube the Yukon Gold potato, then boil in a pot of salted water until fork-tender, about 12-15 minutes.

  • 2

    While potatoes boil, season the salmon fillet with sea salt and black pepper.

  • 3

    Heat half of the ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 4

    Remove the salmon from the pan and set aside to rest.

  • 5

    In the same skillet, add the remaining ghee and minced garlic, sautéing for 30 seconds until fragrant.

  • 6

    Add the fresh spinach to the skillet and toss until wilted, then stir in one tablespoon of coconut milk and the nutritional yeast to create a creamy sauce.

  • 7

    Drain the cooked potatoes and mash them thoroughly with the remaining tablespoon of coconut milk and a pinch of salt until smooth.

  • 8

    Plate the garlic mashed potatoes first, top with the creamy spinach, and place the seared salmon on top.

  • 9

    Drizzle with fresh lemon juice just before serving.