Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of lemon for a zesty, buttery finish.

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NUTRITION

755kcal
Protein
82.9g
Fat
30.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

14 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are caramelized.

  • 4

    Season the salmon fillet generously with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked through.

  • 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.

  • 9

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 10

    Plate the seared salmon alongside the roasted sweet potatoes and sautéed spinach, serving with a fresh lemon wedge if desired.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of lemon for a zesty, buttery finish.

NUTRITION

755kcal
Protein
82.9g
Fat
30.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

14 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are caramelized.

  • 4

    Season the salmon fillet generously with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked through.

  • 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.

  • 9

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 10

    Plate the seared salmon alongside the roasted sweet potatoes and sautéed spinach, serving with a fresh lemon wedge if desired.