Seared Salmon 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 with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with garlic-scented spinach, finished with a bright squeeze of lemon.

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NUTRITION

591kcal
Protein
37.1g
Fat
29.8g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

200g Sweet Potato

2 cups Fresh Spinach

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Peel and dice the sweet potato into 1-inch cubes, then boil in salted water for 10-12 minutes until fork-tender.

  • 2

    Drain the potatoes and mash thoroughly with the ghee and a pinch of sea salt until smooth and creamy.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until opaque and cooked to your preference, then remove from the pan to rest.

  • 6

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

  • 7

    Plate the sweet potato mash, top with the seared salmon and garlic spinach, and finish with an optional squeeze of fresh lemon.

Seared Salmon 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 with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with garlic-scented spinach, finished with a bright squeeze of lemon.

NUTRITION

591kcal
Protein
37.1g
Fat
29.8g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

200g Sweet Potato

2 cups Fresh Spinach

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Peel and dice the sweet potato into 1-inch cubes, then boil in salted water for 10-12 minutes until fork-tender.

  • 2

    Drain the potatoes and mash thoroughly with the ghee and a pinch of sea salt until smooth and creamy.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until opaque and cooked to your preference, then remove from the pan to rest.

  • 6

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

  • 7

    Plate the sweet potato mash, top with the seared salmon and garlic spinach, and finish with an optional squeeze of fresh lemon.