Wild Salmon and Avocado Bowl with Swiss Chard and Sweet Potato

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

Wild Salmon and Avocado Bowl with Swiss Chard and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Wild Salmon and Avocado Bowl with Swiss Chard and Sweet Potato

Pan-seared wild salmon served over roasted sweet potatoes and garlicky Swiss chard, finished with a creamy lime-tahini drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

495kcal
Protein
30.5g
Fat
27.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Salmon Fillet

100 grams Sweet Potato

0.5 cup cooked Swiss Chard

0.25 medium Avocado

1 tablespoon Tahini

1 teaspoon Miso Paste

1 teaspoon Olive Oil

1 teaspoon fresh Ginger

1 tablespoon Lime Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F and roast cubed sweet potatoes with a touch of salt for 20-25 minutes until tender.

  • 2

    Whisk together tahini, lime juice, miso, and grated ginger with a splash of water to create a smooth dressing.

  • 3

    Heat olive oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

  • 4

    Remove salmon and in the same pan, sauté the Swiss chard until wilted and tender.

  • 5

    Assemble the bowl by layering the chard and sweet potatoes, topping with the salmon and sliced avocado.

  • 6

    Drizzle the creamy lime-tahini dressing over the top and serve warm.

Wild Salmon and Avocado Bowl with Swiss Chard and Sweet Potato

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

Wild Salmon and Avocado Bowl with Swiss Chard and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Wild Salmon and Avocado Bowl with Swiss Chard and Sweet Potato

Pan-seared wild salmon served over roasted sweet potatoes and garlicky Swiss chard, finished with a creamy lime-tahini drizzle.

NUTRITION

495kcal
Protein
30.5g
Fat
27.5g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Salmon Fillet

100 grams Sweet Potato

0.5 cup cooked Swiss Chard

0.25 medium Avocado

1 tablespoon Tahini

1 teaspoon Miso Paste

1 teaspoon Olive Oil

1 teaspoon fresh Ginger

1 tablespoon Lime Juice

PREPARATION

  • 1

    Preheat oven to 400°F and roast cubed sweet potatoes with a touch of salt for 20-25 minutes until tender.

  • 2

    Whisk together tahini, lime juice, miso, and grated ginger with a splash of water to create a smooth dressing.

  • 3

    Heat olive oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

  • 4

    Remove salmon and in the same pan, sauté the Swiss chard until wilted and tender.

  • 5

    Assemble the bowl by layering the chard and sweet potatoes, topping with the salmon and sliced avocado.

  • 6

    Drizzle the creamy lime-tahini dressing over the top and serve warm.