Pan 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.

Pan Seared Salmon with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon fillet served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of lemon and a buttery-crisp skin.

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NUTRITION

492kcal
Protein
38.1g
Fat
23.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

140 grams Sweet Potato, peeled and cubed

2 cups Fresh Spinach

1 clove Garlic, minced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Place the cubed sweet potato in a small pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly, adding a tablespoon of the cooking water if needed to reach a creamy consistency.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 6

    Sear the salmon for 4-5 minutes until the skin is golden and very crisp, then flip and cook for an additional 2-3 minutes.

  • 7

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

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant but not browned.

  • 9

    Add the spinach to the skillet and toss constantly for 1 minute until just wilted.

  • 10

    Spread the sweet potato mash on a plate, layer the garlic spinach on top, and finish with the seared salmon fillet.

Pan 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.

Pan Seared Salmon with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon fillet served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of lemon and a buttery-crisp skin.

NUTRITION

492kcal
Protein
38.1g
Fat
23.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

140 grams Sweet Potato, peeled and cubed

2 cups Fresh Spinach

1 clove Garlic, minced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Place the cubed sweet potato in a small pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 2

    Drain the sweet potato and mash thoroughly, adding a tablespoon of the cooking water if needed to reach a creamy consistency.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 6

    Sear the salmon for 4-5 minutes until the skin is golden and very crisp, then flip and cook for an additional 2-3 minutes.

  • 7

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

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant but not browned.

  • 9

    Add the spinach to the skillet and toss constantly for 1 minute until just wilted.

  • 10

    Spread the sweet potato mash on a plate, layer the garlic spinach on top, and finish with the seared salmon fillet.