Seared Salmon 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 with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Sautéed Spinach

Pan-seared wild salmon served over a bed of tender roasted sweet potatoes and garlicky sautéed spinach, finished with a squeeze of bright lemon and flaky sea salt.

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NUTRITION

455kcal
Protein
41.6g
Fat
16.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

3 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half of the olive oil and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Season the salmon fillet with sea salt and black pepper, then sear in a hot non-stick pan with the remaining oil for 4-5 minutes per side.

  • 4

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

  • 5

    In the same pan, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the leaves are just wilted.

  • 6

    Plate the roasted sweet potatoes, top with the sautéed spinach and the salmon fillet, and finish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Sautéed Spinach

Pan-seared wild salmon served over a bed of tender roasted sweet potatoes and garlicky sautéed spinach, finished with a squeeze of bright lemon and flaky sea salt.

NUTRITION

455kcal
Protein
41.6g
Fat
16.6g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

3 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half of the olive oil and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Season the salmon fillet with sea salt and black pepper, then sear in a hot non-stick pan with the remaining oil for 4-5 minutes per side.

  • 4

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

  • 5

    In the same pan, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the leaves are just wilted.

  • 6

    Plate the roasted sweet potatoes, top with the sautéed spinach and the salmon fillet, and finish with a fresh squeeze of lemon juice.